Cute as a button in little candy-striped sweet bags, these marshmallows would work perfectly as edible gifts to surprise your loved ones
Mix the icing sugar and cornflour. Lightly grease a 23cm square tin with sunflower oil and dust with the icing sugar mix, tipping out and reserving the excess. Add 6 tablespoons of cold water to another bowl, sprinkle over the gelatine and set aside.
Dissolve the granulated sugar and syrup in 250ml water over a medium heat. Bring to the boil then cook steadily until the syrup reaches 120°C on a sugar thermometer.
Remove from the heat, add the gelatine and stir until the gelatine has melted.
Whisk the egg whites with a pinch of salt until they hold a stiff peak. Add the vanilla and hot syrup in a steady stream and whisk for 3-4 minutes, until the mixture holds a ribbon trail when the beaters are lifted.
Pour half the mixture into the tin in an even layer. Add a tiny amount of pink food colouring to the remaining mixture and stir in. Pour the pink marshmallow over the white and leave to set (at least 2 hours).
Once it’s completely set, dust a work surface with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out and cut into 30 squares with a sharp knife. Dust the individual marshmallows before packaging.
In an airtight box, the marshmallows will keep for three days.