Prep

1. Oil a shallow baking tin (32.5 x 23 x 2.5 cm) and line it as smoothly as you can with a double layer of cling film. Creasing will mark the surface of the mix but don’t be too neurotic.
2. Pour 150 ml cold water into a shallow dish. Snip the gelatine sheets. Drop them into the water, push them in and leave to soften up for at least 10 minutes.
3. Whisk the eggs whites in a large grease-free bowl for a few seconds until stiff enough to
hold in peaks if you flick the mix. Don’t over-whisk. Set aside.

Cook

1. Tip the sugar, glucose and 200ml cold water into a heavy bottomed saucepan over high heat.
2. Stir with a wooden spoon until it’s slightly dissolved. Prop your sugar thermometer in the pan. Bring the mix up to 126°C without stirring it. Don’t leave the pan and watch it regularly. This part of the process could take up to 10 minutes. As soon as you reach the right temperature, remove the pan. Stir the gelatine and soaking water into the boiling syrup immediately.
It may well spit and rise in the pan so take care; maybe wear an oven glove. Stir briefly.
3. Taking great care, slowly and gradually introduce the hot syrup into the egg whites by pouring it in down the side of the bowl whilst beating constantly with a hand whisk or free-standing mixer. Continue to whisk until the mix thickens and expands to form stiff and billowy marshmallow peaks. This can take 10 minutes. Add any flavour or colour.
4. Working quickly and smoothly, spoon the mix evenly into a tin, persuading it into the corners.
Use a spatula to even out the top. Leave to set for 2 hours at least.
5. Sift icing sugar/cornflour into a bowl. Sprinkle a little over a board and invert the tin on top. Peel the film away. Using a long thin knife cut the marshmallow into 3 or 4 long thick strips, wiping or washing the knife between cuts. Cut each strip into cubes of the desired size.
9. Toss the marshmallows lightly in the sugar mix. Store in a dry air-tight container.

Plate

1. Pile marshmallows up on a plate and place it in the centre of your table. For gifting: place in cellophane gift bags/boxes (or food bags) and tie with ribbon (or string).