- 80g icing sugar for dusting
- 50g caster sugar
- 1/2 tablespoon golden syrup
- 100ml water, divided
- 2 tablespoons unflavoured powdered gelatine
- 2 egg white
- 1 teaspoon vanilla extract
Extra time:8hr setting
- We dusted a 9 inch square dish generously with icing sugar.
- In a small saucepan over medium-high heat we stirred together caster sugar, golden syrup and 50ml water. Heat to 120 degrees C.
- While syrup is heating, place remaining water (another 50ml) in a bowl and sprinkle gelatine over the surface. Place bowl over simmering water until gelatine has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatine mixture into hot syrup then set aside.
- In a separate large mixing bowl, whip egg white to soft peaks. Continue to beat (this is easier with an electrical mixer), pouring syrup mixture into egg whites in a thin stream (like you would with the hot sugar for an Italian meringue) until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared dish and let rest 8 hours or overnight before cutting.
These marshmallows are delicious on their own but you could try drizzling the final product in melted chocolate? Or, instead of plain icing sugar, cover the bottom of the tin in desiccated coconut. Cover the top in coconut as well, then slice into squares for gorgeous marshmallow coconut bites (something I really want to try very soon!)
You can also add food colouring with the vanilla, or cut out shapes with biscuit cutters to make different marshmallow shapes for fun.