Ah the soft, squishy sweet, delightfully plump and pillowy. There’s nothing quite like a homemade marshmallow, in contrast to the shop bought variety, set over a flame, this toast perfectly, but be careful, they’re messy!
(you will need a sugar thermometer)
- 15g powdered gelatine
- 450g caster sugar
- 2 tsp vanilla bean extract
- sunflower oil to grease
- 75g icing sugar
- 75g cornflour
- Place the gelatine in 75ml cold water in the bowl of a freestanding mixer, fitted with a whisk attachment. In a saucepan, place the sugar along with 150ml water.
- Heat the sugar over a medium heat till dissolved and then turn up to high and heat until it reaches 113oC on a sugar thermometer.
- Once the temperature is reached, start the mixer on slow and pour the sugar syrup in slowly, add the vanilla in too.
- Turn the mixer up to high and whisk for 10-15 minutes until the mixture has cooled and thickened.
- Grease an 8 inch square tin with baking parchment and sunflower oil, mix together the icing sugar and cornflour and coat the inside of the tin.
- Pour the marshmallow mix in and leave at room temperature to set, once set cut into squares and dust with the remaining icing sugar and cornflour, I find a pizza cutter the most effective.
Lovely to give as a gift, lovey to gift to yourself, enjoy!