PREPARATION TIME: 15 MINS
COOKING TIME: 20 MINS
MAKES: 60 PIECES
COOKING TIME: 20 MINS
MAKES: 60 PIECES
INGREDIENTS
icing sugar mixture, to dust
375ml (1 ½ cups) cold water
40g (¼ cup or 4 sachets) gelatin powder
430g (2 cups) caster sugar
1 tbs glucose syrup
1 vanilla bean, split, seeds separated
2 egg whites
PREPARATION
Have everything measured and ready
METHOD
1. Grease and line a 20 x 30cm (base measurement) slice pan.
Dust with icing sugar. Place 185ml (¾ cup) cold water in a jug.
2. Whisk in the gelatin. Place the jug in a saucepan.
3. Add boiling water to the saucepan to come three-quarters of
the way up the side of the jug.
4. Whisk over medium heat until the gelatin dissolves.
5. Set aside, whisking occasionally.
6. Stir sugar, glucose syrup and remaining water in a saucepan
over medium heat until sugar dissolves. Bring to the boil.
7. Reduce heat to low. Simmer for 8-10 minutes or until the
syrup reaches 127°C (hard ball stage). Whisk in the vanilla
seeds and gelatin mixture.
8. Use electric beaters to beat egg whites in a clean, dry bowl
until firm peaks form. Gradually beat in vanilla mixture. Beat
on high until thick.
9. Pour into pan and set aside for 2-3 hours to set.
10. Turn onto baking paper dusted with icing sugar.
11. To serve, cut marshmallow into cubes
1. Grease and line a 20 x 30cm (base measurement) slice pan.
Dust with icing sugar. Place 185ml (¾ cup) cold water in a jug.
2. Whisk in the gelatin. Place the jug in a saucepan.
3. Add boiling water to the saucepan to come three-quarters of
the way up the side of the jug.
4. Whisk over medium heat until the gelatin dissolves.
5. Set aside, whisking occasionally.
6. Stir sugar, glucose syrup and remaining water in a saucepan
over medium heat until sugar dissolves. Bring to the boil.
7. Reduce heat to low. Simmer for 8-10 minutes or until the
syrup reaches 127°C (hard ball stage). Whisk in the vanilla
seeds and gelatin mixture.
8. Use electric beaters to beat egg whites in a clean, dry bowl
until firm peaks form. Gradually beat in vanilla mixture. Beat
on high until thick.
9. Pour into pan and set aside for 2-3 hours to set.
10. Turn onto baking paper dusted with icing sugar.
11. To serve, cut marshmallow into cubes
STORAGE
Store in an airtight container, lined with baking paper and enjoy.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients
