These fluffy vanilla marshmallows are the perfect sweet treat for Christmas
Preparation Time: 30 minutes
Cooking Time: Setting time: 1-2 hours
- 2tbsp icing sugar
- 2tbsp cornflour
- 20g powdered gelatine
- 2tsp vanilla extract
- 400g castor sugar
- 50g liquid glucose
- 2 large egg whites
You will need:
- 24cm x 30cm tin, lined with greaseproof paper
- Sugar thermometer (optional)
- Sift 1tbsp icing sugar and 1tbsp cornflour over the greaseproof paper in the tin to line the base and sides.
- Pour 125ml water into a pan and sprinkle over the gelatine. Gently whisk on a very low heat until dissolved – do not let the mixture get hot – then turn off the heat and stir in the vanilla.
- Place the sugar, glucose and 225ml water into a new pan. Gently heat and stir until the sugar has dissolved.
- In a bowl, whisk the egg whites until they form stiff peaks, then set aside.
- Using a sugar thermometer to check, boil the sugar mix until it has reached 118°C (soft ball stage: if a small amount is dropped into cold water, and the threads are removed and rolled between your thumb and forefinger, it will form a soft ball that can be easily squashed). Turn off the heat and remove the thermometer. Add the gelatine-and-vanilla mix to the syrup, stirring until blended. Turn the whisk back on and slowly add the syrup to the whites. The mixture will become thick and creamy.
- When all the syrup has been added, whisk for 10 to 15 minutes until cooled and much thicker. Lift the beaters to create a ribbon on the surface, which should last for 5 seconds. Pour into the prepared tin and leave to set in a cool place.
- Dust a chopping board with the remaining icing sugar and cornflour mix and turn out the marshmallow. Cut into squares and turn in the sugar mix to prevent them sticking to each other.