- 2 tbsp icing sugar
- 2 tbsp cornflour
- 20g powdered gelatine
- 2 tsp vanilla extract
- 400g granulated sugar
- 50g liquid glucose
- 2 egg whites
- skewer tip of pink food colouring paste
- 1tbsp sliver edible glitter, to serve (optional)
- You will need:
- 24x30cm baking tray, lined with baking parchment
- sugar thermometer
Sift half the icing sugar and half the cornflour over the baking paper and set aside.
Pour 125ml water into a pan and sprinkle over the gelatine, place over a very low heat and stir gently until dissolved. Keep a very close eye on this as the water must not become more than warm. Once dissolved turn off the heat, add the vanilla extract and stir through.
Put the sugar and liquid glucose in a clean pan over a low heat and cover with 225ml water. Stir gently until the sugar has fully dissolved – it will be slightly murky due to the liquid glucose. Put your sugar thermometer into the pan and turn up the heat to boil.
When the sugar gets to around 100C, using an electric whisk, whisk the eggs whites to a stiff peak in a large bowl and set aside.
When the sugar reaches 118C, turn off the heat, remove the thermometer and pour the dissolved gelatine and vanilla mix into the syrup. Stir until combined.
Start slowly whisking the egg whites again and begin to carefully pour over the syrup, avoiding the beaters. The mix will be runny, turn creamy and start to thicken. Carry on beating at a higher speed for 10-15 minutes until the mixture has cooled. When ready, the mix will hold a 5 second ribbon and be about double in size.
Pour into the prepared baking tray, use the skewer with food colouring on the tip to create a swirled pattern and leave to set in a cool place.
Once set, dust a chopping board with the remaining icing sugar and cornflour and turn the marshmallow out onto it. Cut the marshmallow into squares and sprinkle with glitter to serve. You may need to clean the knife between cuts.