STORE: The marshmallows will keep for 2 weeks in an airtight container.
- 2tbsp icing sugar
- 2tbsp cornflour
- 20g powdered gelatine
- 2tsp vanilla extract
- 400g caster sugar
- 50g liquid glucose
- 2 large egg whites
- you will need
- 24cm x 30cm tin
- sugar thermometer (optional)
Line the tin with greaseproof paper; sift 1tbsp icing sugar and 1tbsp cornflour over the paper to line the base and sides.
Pour 125ml (4½fl oz) water into a pan and sprinkle over the gelatine. Gently whisk on a very low heat until dissolved – do not let the mixture get hot – then turn off heat and stir in the vanilla.
Place the sugar, glucose and 225ml water into a pan. Gently heat and stir until the sugar has dissolved.
Whisk the egg whites until they form stiff peaks, then set aside. Boil the sugar mix until it has reached 118C (soft ball stage: if a small amount is dropped in cold water and the threads are removed and rolled between your thumb and forefinger, it will form a soft ball that can be easily squashed). Turn off the heat and remove the thermometer. Add the gelatine and vanilla mix to the syrup, stirring until blended. Turn the whisk back on and slowly add the syrup to the whites. The mixture will become thick and creamy.
When all the syrup has been added, whisk for 10 to 15 minutes until cooled and much thicker. Lift the beaters to create a ribbon on the surface, which should last for 5 seconds. Pour into the prepared tin and leave to set in a cool place.
Dust a chopping board with the remaining icing sugar and cornflour mix and turn out the marshmallow. Cut into squares and turn in the sugar mix to prevent them sticking to each other.