Ingredients

Marshmallow Base

• 410g white sugar
• 80mL agave syrup or 60mL corn syrup
• 240mL water
• 22g gelatin
• Pinch of salt
• 1.5 tsp vanilla extract
• 2 egg whites

Dusting powder

• 120g icing sugar, sifted

Instructions

1. Place the sugar, agave/corn syrup, and water in a pot. Stir until the sugar is moistened and mixed with the water.

2. Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat.

3. Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.

4. After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup.

5. Let the sugar syrup cook until it reaches the firm ball stage. You should check this every 5 minutes by dropping a drop of sugar off a spoon into a bowl of cold water. It should form a pliable ball. If the ball is soft and instantly squashes, this is the soft ball stage and you should keep cooking. If it shatters when squashed, or is too firm, it is overcooked.

6. While the sugar syrup is cooking, prepare the gelatin. Place 120mL water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer, with the whisk attachment.

7. When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium-low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to medium-high.

8. Whisk on medium-high for 3-5 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. Mix for a further 3 -5 minutes on high speed, allowing the marshmallow to volumize more (up to 3 times). Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows. (You can whisk the marshmallow on high for a total of about 5-6 minutes to shorten the time as well, just make sure the base is fluffy, white and up to 3 times more than the initial volume)

9. While the marshmallow base is whisking, prepare the pan and utensils you will be using. Rub an 8x8 pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils - spoon, spatulas with the same fat as well.

10. Whisk the 2 egg whites in a clean metal bowl until you have stiff peaks. Set aside until needed.

11. Add the vanilla and egg whites to the marshmallow base and whisk for a further minute on high speed to combine.

12. Scrape the marshmallow base into the prepared pan using an oiled cake spatula or flexible scraper. Spread the marshmallow evenly in the pan using the oiled spatula.

13. Sieve the icing sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours at room temperature. Do not put the marshmallows in the fridge.

14. Turn the set marshmallow block out onto a work surface dusted with icing sugar. Cut the marshmallows with an oiled knife or a pair of scissors. You may need to clean the knife/scissors frequently to get clean cuts every time. Toss the marshmallow in icing sugar and store in an air-tight container.