Marshmallows

Marshmallows
Ingredients	Notes
3 sachets Dr Oetker unflavoured gelatine 2 cups granulated sugar 4 cups icing sugar 1/4 cup water 157mils (2/3 cups) Dr Oetker liquid glucose (Corn syrup) ½ cup of water (to rehydrate gelatine) Red food colouring (This is optional) 1 teaspoon vanilla extract	Cooking Time: Cook until candy thermometer registers 244 F	Prep Time 5 minutes
		Ready in: 2 days
Method
Have all ingredients ready. You’ll need a 9inchx9inch square pan lined with parchment or wax paper sprinkled with icing sugar, a candy thermometer, mixing balls, a large 4qt pan, an electric mixer and some spatulas. 1. Prepare equal amounts of cornstarch and icing sugar into a bowl. Set aside. 2. Pour gelatine into a mixing bowl. Add ½ cup of water. Give it a stir and set aside. 3. Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan. 4. Bring mixture to a boil. Insert candy thermometer and let it register 244ᴼF. 5. Immediately remove from heat and pour sugar mixture into the gelatine mixture. Add a pinch of salt Mix thoroughly for about fifteen minutes. 6. Once mixture is fluffy, add vanilla extract and food colouring. Pour the mixture onto the prepared square tin. 7. Leave to set overnight at room temperature. In the morning, once set, cut into squares. Dip the squares of Marshmallows in 4 cups of icing sugar and place in a container.
	Additional notes
	Tip: It’s a good idea to oil spatula, spoon and hands to smooth the marshmallow fluff in the pan. To cut your marshmallows into squares you can use a pizza cutter or large kitchen scissors. I find these tools great to cut marshmallows, especially the scissors. Marshmallows make a wonderful gift. You can also use cookie cutters to cut the marshmallows into all sorts of whimsical shapes