Unicorn food is taking of the world right now. Its all over Pinterest, its in ever cutesy indie cafe, and I’m loving it.
I’ve seen lots of recipes for unicorn hot chocolate recently, and while I think they’re all incredibly cute, I think they’re missing one finishing touch.. Unicorn marshmallows. Making marshmallows is one of my favourite things to do, and I personally think they taste a million times better homemade, so I took inspiration from one of my favourite Lush bubble bars to create these pastel perfect unicorn poops.
Making the marshmallows is fairly straightfoward, but does take a little bit of time and you’ll need a candy thermometer!
- In a heavy based saucepan, mix together 200ml water, 450g caster sugar and 1 tbsp golden syrup. Pop in the candy thermometer, and start heating the mix, without stirring, until it reaches 127C.
- While its heating, soak 9 gelatine leaves in 140ml water in a bowl and leave to one side.
- In a large bowl, or stand mixer, whisk 2 egg whites until fluffy. If you’re using a stand mixer, just keep this running at a medium speed, or if you use an electric hand whisk, stop when soft peaks form and wait for the sugar mix.
- Once the sugar boils up to temperature, remove the thermometer and pour in the gelatin/water mix and stir until fully dissolved, then slowly pour into the egg whites, mixing as you go. I cannot stress enough how hot this mix is, so please be careful and don’t have small children around while you’re doing this as it will hurt!
- Whisk this mixture on a high speed for around 10 minutes, until it forms peaks.
While the marshmallow is whisking away, get three bowls ready with a few drops of gel food colouring in each. Pour 1/3 of the mix into each bowl and stir so the mallow is evenly coloured.
At this point, I used my Wilton colour swirl kit, but you can also use regular piping bags by filling each one with a colour, and then placing all three bags into another, fitting with a large open nozzle.
Prepare a large tray by covering it with greaseproof paper, and sprinkling a mixture of icing sugar and cornflour, then get piping away! If you don’t want to pipe, you could also use a square cake tin and layer the colours instead!
Let the marshmallows set for 1-2 hours, then sprinkle with more icing sugar/cornflour! These will keep in an airtight container for about a week or two – if you let them last that long!