Marshmallows

METHOD

The Tin

• 1)

  Combine the icing sugar and the cornflower.

• 2)

  Oil a 25cm (10inch) square tin and sift about 3/4 of the sugar-cornflower mixture over the oiled surface.

The Mixture

• 1)

  Sprinkle the gelatin over half the water, don’t stir, leave aside.

• 2)

  Place the sugar, glucose syrup and remaining water in a pot over medium heat, stirring until the sugar dissolves.

• 3)

  Bring to the boil, then lower the heat to keep on a very gentle simmer for about 15min. Don’t stir. Use a pastry brush dipped in water to clear the inner sides of the pan from crystallizing sugar.

• 4)

  Cook to 120C- 250F (candy thermometer) and remove from heat.

• 5)

  Add the gelatin to the sugar mixture and whisk until completely dissolved and combined.

• 6)

  Beat the egg whites with a pinch of salt to stiff peaks (use whisk attachment)

• 7)

  Beat the gelatin- sugar mixture with electric beater (beaters attachment) until more than double in size.

• 8)

  Gently fold in the egg whites and flavoring.

Setting and Serving

• 1)

  Pour the mixture into the tin, smooth the top and dust with the remaining icing sugar-cornflower mix.

• 2)

  Let it sit at room temperature for about 5 hours. Don’t be tempted to remove it earlier!

• 3)

  Gently use your fingers to separate the marshmallow from the tin. Turn it onto a baking paper and use a (carefully) buttered sharp knife to cut into little cubes.

• 4)

  I rolled them in the extra icing sugar- cornflower mix to avoid the little pieces from sticking together.

• 5)

  Store in an airtight jar.