Saturday, January 16, 2016


This recipe is based on James Martins recipe which can be found on the BBC website


450g/1lb granulated sugar
1 tbsp liquid glucose
3  egg whites
2 sachets gelatine, soaked in 140ml/4¾fl oz water
1 tsp vanilla extract
vegetable oil, for greasing
5-6 tbsp icing sugar, for dusting
5-6 tbsp cornflour, for dusting


Place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil.
Cook over a medium high heat until a sugar thermometer shows 127C/260F.
Place the egg whites into a clean grease-free bowl and whisk to firm peaks.
Add the soaked gelatine and water to the hot sugar syrup very carefully and stir through.
Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny.
Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk.
Lightly oil a shallow 30x20cm/12x8in baking tray.
Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife.
Place in the fridge for at least one hour to set.
Dust some more icing sugar and cornflour over the work surface.
Loosen the edge of the marshmallow, then turn out onto the dusted work surface.
Cut into squares and roll in the icing sugar and cornflour to coat totally.

For a variation use one or more of the following:-

Omit the vanilla flavouring and use fruit juice instead of the water.
Add chopped jelly sweets to the final mixture before you put it in the tin.
Dip cubes in melted chocolate.
Add food colouring. 

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