Vanilla Marshmallows

Combine the gelatine and 100ml of the water in the mixer and allow to 'bloom'

Combine the sugar and remaining water in the pan and let the sugar absorb the water.

Place the pan on a low heat, with the thermometer added. Do not stir and allow to come to a rolling boil. Have the bowl of cold/iced water to hand for safety – see notes

The temperature for the sugar is [wprm-temperature value=”120″ unit=”C” icon=”temperature”] or 'Firm ball" stage. Once at this stage remove from the heat immediately.

Turn the mixer onto a slow to medium setting and gently pour the hot syrup in a fine stream down the side of the bowl. This may require both hands as can take a few minutes to pour. but do not pour too slowly or the sugar and the mix will cool down and make tough hard marshmallows.

Once all syrup is poured in, add the salt and vanilla and turn the mixer to a medium-high setting for 3 to 5 minutes. The volume will increase to around 3 times and fill the mixing bowl.

Using the spray oil, coat the scraper and baking pan we.

If you wish to colour the marshmallow, add a few drops and mix briefly, repeat until the desired colour is achieved.

Pour the marshmallow into the prepared baking pan, and even out with the scraper.

Combine the icing sugar and cornflour in a sieve to remove any lumps and lightly cover the top of the marshmallow. The remaining sugar mix should be stored in a small airtight container for later.

Wrap marshmallow in cling film or place in a suitable large airtight container and allow to stand for at least 6 and preferably 24 hours to set.

Tip the marshmallow onto a suitable cutting surface and using an oiled sharp knife slice into small squares.

Dust the squares with the icing sugar mix reserved from earlier, and place in the storage jar. sprinkle more icing mix if desired before putting the lid on for safe keeping.