Introduction: John Henry “Jackie” Marsh (born 31 May 1948) is Stoke City’s right back.
Here he is with Mick Pejic and Goujon Banks.
Marsh began his career with Stoke making his debut in 1967 where he soon became a member of Tony Waddington’s first team in the 1970s as Stoke enjoyed their most successful period. Marsh played in the 1972 Football League Cup Final when Stoke beat Chelsea 2–1. He also played for the club in the UEFA Cup. In total he made 440 appearances in the twelve seasons he spent at the Victoria Ground.
Preparation time: 1 day 10-15 mins
Cooking time: 10 mins
Home kit: A mixer, medium pan, sugar thermometer (or a spoon), 8in x 12in non-metallic serving dish
Away kit: use the serving dish
- 3 tbsp. powdered gelatine
- 375g (13oz) granulated sugar
- 400g (14oz) golden syrup
- 1tbsp. vanilla extract
- Red food colouring
- Icing sugar, to dust
Method: Preheat the oven to 0oC as it needs no baking
Put the gelatine into the bowl of a freestanding mixer fitted with a whisk attachment and add 125ml (4fl oz.) cold water. Leave to soak while you make the sugar syrup.
Put the sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a medium pan and heat over medium heat, stirring, until the sugar dissolves. Turn up the heat and bubble, carefully swirling the pan occasionally, until the mixture reaches 240°F (or 115°C) on a sugar thermometer. If you have not got one of these the syrup should form strings when you lift out your stirring spoon.
Turn on the freestanding mixer to a low speed and gradually add the hot sugar syrup. Turn up the mixer to high and continue beating until the mixture is very thick and white about 10-12min (set a timer to make sure the mixture is thick enough).
Meanwhile, generously dust the non-metallic serving dish with sifted icing sugar.
When the marshmallow mixture is ready, beat in the vanilla and the red food colouring to get your Jackie Marshmallow Stoke Red. Scrape into the dish and gently level. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.
Full time results
Put some icing sugar into a medium bowl, ready for dusting the individual marshmallows. Slice round the edges of the dish to release the marshmallow on to a board (you might need to peel it out). Cut (or snip) into 1in squares. Working a few at a time, toss the squares into the icing sugar bowl to coat and transfer to a container or bags. Complete until all marshmallows are dusted.
You can of course make a another batch or leave half of this batch white for the full colours.