I hadn’t made marshmallows in such a long time and I had bought the wonderful Shauna Sever book – Marshmallow Madness! Whilst having a flick through I saw a recipe for Kool-Aid Marshmallows and I had a sachet of Kool-Aid hanging about in my cupboard.
It was cherry flavoured, and I had an idea of making cherry cola mallows. I was obsessed with Cherry Cola when it came out in the UK, in the 80’s. I thought it was very American and drank gallons of the stuff. Thankfully that obsession died out, but I still love the odd bottle.
I wondered if adding some cola flavoured syrup to the mix might make the mallows taste akin to my old favourite drink and I was not disappointed. I used Soda Stream Sugar Free Cola Syrup as well as the Cherry Kool-Aid (remember to check online if you can’t get hold of them where you are).
If you haven’t made mallows before, you do need a stand-mixer as the mixture needs to beat for 12-15 minutes on a high speed. Not the sort of thing we mere mortals can do…You will also need a sugar thermometer and corn syrup (golden syrup, if you can’t get hold of that).
1 sachet of Cherry Kool-Aid
120 ml cold water
5 teaspoons unflavoured powdered gelatine
180 ml granulated sugar
120 ml corn syrup (or golden syrup), divided
60 ml water
pinch of salt
1 ½ tablespoon cola syrup
60 grams icing sugar
50 grams cornflour (mix these together)
Spray an 8”x8” baking pan with baking spray (or lightly grease with veg oil).
Place the Kool-Aid, 120 ml water and gelatine in a microwavable bowl, stir together and set aside for a few minutes.
In a saucepan, place the sugar, 180ml of water 60 ml of the corn syrup and the cola syrup. Heat on high and attach the thermometer. Let this boil to 115oC. Whilst this is boiling, place the remaining corn syrup in the bowl of the mixer with the whisk attachment in place, and start to beat on the lowest setting. Heat the gelatine mix in the microwave for 30 seconds. Add this to the mixer, When the syrup has reached 115oC start to drizzle this slowly into the mixer bowl, then crank the mixer up to medium for 5 minutes. After 5 minutes, crank the mixer up to medium high for another 5 minutes. After this 5, set the mixer speed to maximum for 2 minutes. In this time, the mix will have gone from red liquid to a light pink fluffy mass.
Spread this into the prepared pan and dust the top liberally with the icing sugar/corn flour mix. Allow to set for at least 6 hours (I let mine set overnight).
When set, remove the mallow block from the pan and cut into whatever shapes you want. I made mine into semi-circles, with a cookie cutter and coated the edges in some blue sugar crystals. Dust any exposed area with more of the icing sugar/cornflour mix.
I think mines look more like tuna steaks, or raw beef medallions sadly! But they still tasted like my old favourite drink, cherry cola! Enjoy…