Pink and white vanilla marshmallows

Pink and white vanilla marshmallows

Cute as a button in little candy-striped sweet bags, these marshmallows would work perfectly as edible gifts to surprise your loved ones

Marshmallows

  • 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.
  • Makes 30

    What you need:

    • 1 tbsp icing sugar
    • 1 tbsp cornflour
    • 2 tbsp powdered gelatine
    • 400g granulated sugar
    • 50g golden syrup
    • 2 large egg whites
    • Pinch of salt
    • 1 tsp vanilla extract
    • Pink food-colouring paste

    From Gifts from the Kitchen by Annie Rigg (£14.99, Kyle Cathie). 

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