We're taking a break from cake with these fluffy, gooey, light delights enjoyed by kids and grown-ups alike. This recipe for cloud-like marshmallows unlike any other you’ll have ever tasted and includes gluten-free options too.

Basic Marshmallow Recipe

We’re breathing a new life into Marshmallows and bringing back the old-school favourite, SO old school it has been said that 2,000 years ago ancient Egyptians, Greeks and Romans used it for medicinal purposes—the physicians of the ruling classes would prescribe marshmallows for sore throats, toothaches, dietary issues...and also as an aphrodisiac!

But forget flumps and shop-bought packet marshmallows. After you’ve tried this simple recipe using authentic flavours and ingredients, creating the softest pillowy mallows known to man, you’ll be taken straight to cloud nine with celestial nymphs dancing with your tastebuds! Doctor’s orders and any excuse to tuck into these deliciously melt-in-mouth treats really…

Ingredients

• For approx. 40 marshmallows
• 21g Gelatin (in mixing bowl)
• 120ml water/liquid (in mixing bowl with gelatin)
• 800g granulated sugar (in saucepan)
• 320g corn syrup/invert sugar syrup* (in saucepan with granulated sugar)
• 120ml water (in saucepan with granulated sugar and corn syrup)
• 3g salt
• 100g corn starch
• 100g icing sugar

* If corn syrup is not readily available then you can substitute by making a simple ‘invert sugar syrup’. In a saucepan over medium heat stir together 500g of granulated sugar, 240ml of water and a pinch of Cream of Tartare, and bring to a boil. Brush down any sugar crystals stuck to the sides of the pan
with a moist pastry brush. Once all the sugar is dissolved stop stirring and boil syrup till it reaches 114C. Remove from heat, cover and let cool till ambient. You now have an invert sugar syrup you
can use to make delightful marshmallows! It keeps well for months when stored well covered in the fridge so whip it out as and when needed.

Recipe

1. Prepare a 25x25cm baking pan by spraying with cooking spray, covering well and evenly
2. Stir the corn starch and icing sugar together. This is called the ’dredge mix’. Cover the pan well with the dredge mix using a small sifter
3. Soak the gelatin in the 120g water/liquid for 10 minutes in a stand-mixer bowl to let ‘bloom’
4. Boil the sugar, invert sugar syrup and 120g water till 120C
5. When the sugar syrup reaches 120C, start the mixer with the whisk attachment on low speed while pouring in the syrup quickly
6. Once all the syrup is poured in, immediately increase the speed up to medium for 1-2 minutes and then up to high adding in the salt
7. Add in any food colouring as needed
8. Whisk for 10-12 minutes till the marshmallow fluff is pale
9. Pour marshmallow fluff into prepared tray and using a spatula to spread it out lightly and evenly. If the fluff is too sticky, wet the spatula in hot water and use as normal
10. Decorate as required and leave to set for 3-4 hours

Cutting your Marshmallows

1. Prepare a clean large work surface with a light coating of dredge mix
2. Turn over the tray with set marshmallow and use a spatula to gently pull the marshmallow off the tray from one corner onto the surface until all of it is free from the tray
3. Sift some dredge mix over the unstuck surface of marshmallows in an even coating
4. Wet a cook’s knife (or similar all-purpose knife) in a pitcher of warm water and trim the sides
5. Cut the marshmallow block into 2 inch wide strips and then each strip into 2 inch cubes. Wet the knife between cuts if necessary
6. Sift the dredge mix over the marshmallows on all sticky cut sides and store in an air-tight container