Marshmallow

1. 1

   place 1/2 cup of water into a large glass bowl and sprinkle powdered gelatine over the top.

2. 2

   place remaining 1/2 cup water, sugar, salt and glucose into a heavy saucepan and bring to boil over medium heat, once boiling cover with lid for 3 minutes ( to dissolve sugar crystals), remove lid and increase heat, attach candy thermometer and continue boiling till syrup reaches 240 degrees fahrenheit.

3. 3

   remove from heat.

4. 4

   Slowly drizzle syrup mix into bowl containing gelatine and water whilst beating with an electric mixer, once all syrup is added increase speed of mixer and continue beating till it becomes thick, add vanilla and continue beating, (if you wish to add colouring or flavouring do so at this time), I find the mix is ready when it is so thick it begins to climb up the beaters.

5. 5

   Pour into a foil lined greased tin 9x12, which I have sprinkled with a mix of 1/2 icing sugar 1/2 cornflour mix to prevent sticking.

6. 6

   Sprinkle extra cornflour mix over the top of the marshmallow and allow to set at room temperature.

7. 7

   Cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.