Marshmallow

Paul Lynch
Sweets
  • 2 tsp icing sugar
  • 2 tsp cornflour
  • 25g/1 oz gelatine
  • 125 ml/4fl oz water
  • 2 egg whites
  • 500g/18 oz granulated sugar
  • 250ml/9 fl oz water

20x20cm/8in tin

Oil the tin and coat with sieved icing sugar and cornflour. Bloom the gelatine in 125ml/4 fl oz water, then warm to dissolve.

Whisk the egg whites to stiff peaks.

Heat the sugar with 250ml/9 fl oz and dissolve. Boil to 122C/252F (hard ball stage). Pour the gelatine solution into the syrup - it will bubble up.

Pour the syrup mixture into the egg whites, with the beater running. When it turns to a melted marshmallow consistency, pour into the tin and cool (not in a fridge) for a couple of hours.

Dust a board with the remaining icing sugar and cornflour mix; turn out the marshmallow and dust all over. Cut with an oiled knife, and redust as you go.