Just a cinch to make this recipe with five ingredients, perfect for a sweet afternoon picks me up! These bouncy marshmallow treats make a great homemade dish.
1o sheets of gelatin
500g white caster sugar
2 tbsp liquid glucose
Oil, for the tin
50g icing sugar, for dusting
50g corn flour, for dusting
Separate the leaves of gelatin and put into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatin has completely dissolved – if it’s not dissolving, give it 10-sec blasts in the microwave and stir until it does. Scrape the mixture into the bowl of a tabletop mixer with a whisk attachment.
Tip the caster sugar and liquid glucose into a saucepan with 200ml water. Boil vigorously until the mixture reaches 127C on a cooking thermometer.
When the syrup is up to temperature, turn the whisk down to a slowish beat, then slowly pour the gelatin mixture onto the egg, avoiding the beaters. Add the vanilla and whisk on high for 8 mins until the mixture is shiny white and holds its shape.
Lightly oil a 20 x 20cm tin. Use an oiled spatula to scrape the egg white mixture into the tin and lay a piece of cling film on top to press down on and flatten it out. Leave for at least 1 hr to set. Loosen the edges with a knife and dust a work surface with some of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares. Dust them with the rest of the icing sugar mix.
Will keep in an airtight container for up to one week.