Ingredients

Marshmallow Base

• 400g white sugar
• 100g corn syrup
• 120mL water for sugar syrup
• 120mL water for blooming the gelatine
• 22g gelatine
• Pinch of salt
• 1.5 tsp vanilla extract
• 2 egg whites

Dusting powder

• 120g icing sugar, sifted

Instructions

1. Place the sugar, 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 gelatine. Place 120mL water in the mixer bowl. Add the gelatine to the water and mix to moisten the gelatine. Set aside to allow the gelatine 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 gelatine, along the wall of the bowl (this is to prevent the gelatine from being scorched by the hot sugar syrup). Add the salt and increase the speed to the highest setting.

8. Whisk on high for around 6 minutes until it is 3 times the original size. Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows.

9. While the marshmallow base is whisking, line an 8x8 pan with baking paper. Whisk the 2 egg whites in a clean metal bowl until you have stiff peaks. Set aside until needed.

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

11. 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.

12. Sieve the icing sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours at room temperature. You can put it in the fridge for up to 4 hours but it might make them dry.

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