Marshmallows

1. 1

   Grease a tin (i used an 11inx7in tin) and then coat with icing sugar or cornflour.

2. 2

   Add the sugar, glucose and water to a heavy based pan.

3. 3

   Heat gently until the sugar is dissolved, and then turn the heat to full, and boil rapidly until the syrup reaches the hard ball stage (250oF or 120oC).

4. 4

   If a small amount is dropped into cold water, it should form a hard brittle ball.

5. 5

   Meanwhile, pour the gelatine over 50ml of water.

6. 6

   Let it stand for 5 minutes, then heat gently, to dissolve the gelatine.

7. 7

   Beat the egg white until stiff.

8. 8

   Pour the gelatine into the syrup.

9. 9

   It should bubble up.

10. 10

    Pour the syrup into the egg white in a steady stream, beating.

11. 11

    Beat until it's thick and stiff.

12. 12

    Add the food colouring, and pour into the greased tin.

13. 13

    Leave to cool for 2 hours, or until set.

14. 14

    Turn out onto a surface covered in icing sugar and cut into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.