RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
3 x 7 g packets powdered gelatine
2 cups white sugar
1/2 cup corn syrup
1 tablespoon vanilla extract
1 tablespoon peppermint extract
pure icing sugar
1: Grease a slice tin with butter and line it with cling wrap. Works a treat!
Pour 1/2 cup water into a medium bowl, add the gelatine and stir to combine. Set aside.
2: Place the sugar, corn syrup and 1/2 cup water in a medium saucepan and bring to the boil over high heat. Allow the mixture to boil for a further 1 minute, then remove from the heat.
Using an electric mixer or a handheld electric beaters, mix the gelatine mixture, then slowly add the sugar syrup on the side of the bowl and continue to mix on a low speed. Increase the speed to high and whip for 10–12 minutes or until the mixture almost triples in volume and becomes very thick. Scrape down the sides to prevent overflowing. Add the vanilla and peppermint extracts and give it another good blitz.
Transfer the mixture to the prepared tin and smooth the surface. Work fast or it will set. Cover with cling wrap and leave to set in the fridge for about 5 hours.
3: Once the marshmallow is set, sprinkle icing sugar generously over a board, then turn out the marshmallow onto the sugared board. Cut the marshmallow into bite-sized pieces or whatever size you desire! Toss the icing sugar over the marshmallows so that all sides are covered.
Note: You can play with this recipe by varying the flavours. Use other types of extract, or spoon half the mixture into the tin, add a layer of chocolate, then spoon over the remaining marshmallow. Stunning!