Cranberry and orange marshmallows recipe
 Festive flavours make these marshmallows an ideal Christmas gift. Equipment and preparation: You will need a free-standing mixer, a sugar thermometer and a 20cm/8in square tin 75ml/3fl oz cranberry juice50ml/2fl oz orange juice 2 x 12g sachets gelatine powder450g/1lb caster sugar150ml/¼ pint golden syrup50g/1¾oz icing sugar2 tbsp cornflour1 orange, finely grated zest only1 tsp cranberry powder 75ml/3fl oz cranberry juice 50ml/2fl oz orange juice 2 x 12g sachets gelatine powder 450g/1lb caster sugar 150ml/¼ pint golden syrup 50g/1¾oz icing sugar 2 tbsp cornflour 1 orange, finely grated zest only 1 tsp cranberry powder Method Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set.Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid.Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue.Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm.Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set. Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set. Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid. Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid. Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue. Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm. Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Recipe tips Marshmallow is best made on a dry day. The marshmallows will keep for up to one week in airtight container, and they make great gifts.