Home-made Marshmallows

Ingredients:

22g gelatine
250ml boiling water
650g sugar
330ml liquid glucose
160ml water
15ml vanilla extract
450g icing sugar
80g cornflour

Method:

Add the gelatine and boiling water to a bowl and set aside. Meanwhile, place the sugar, glucose and the extra water in a saucepan and heat over medium-high heat until it reaches the soft-ball stage (113–116°C on a confectioner's thermometer). Set a mixer or hand blender to high speed and add the syrup solution to the gelatine mixture.

Add the vanilla extract and beat the mixture for a further 15 minutes, or until the mixture is thick and fluffy. Pour the resultant mixture into a lightly-greased baking tray lined with greaseproof paper. Cover and place in the refrigerator over night.

Meanwhile, sift together the icing sugar and cornflour. Use this to lightly dust a clean surface then turn the marshmallow mixture onto this. Cut the marshmallow into cubes or shapes and dust with more of the cornflour and icing sugar mix. Transfer to an air-tight container and store.