MAKES 24 PREP AND COOK TIME 45 MINUTES (+ REFRIGERATION TIME)
½ cup (125ml) water 8 teaspoons powdered gelatine 1½ cups (330g) caster sugar ⅔ cup (230g) glucose syrup ½ cup (125ml) water, extra 1 teaspoon vanilla bean paste few drops red food colouring ¾ cup (120g) icing sugar 1½ tablespoons cornflour
250g cherries, seeded, chopped coarsely ½ cup (110g) caster sugar 1 CHERRY JAM Place cherries and sugar in a medium saucepan; cook, stirring, over medium heat until sugar is dissolved. Simmer for 12 minutes or until cherries are soft and jammy. Cool. 2 Lightly grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending the paper 5cm over sides. 3 Put the water into the bowl of an electric mixer, sprinkle over the gelatine and stir to combine. 4 Place the sugar, glucose and extra water in a medium saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to the boil. Add a sugar thermometer to pan; boil, without stirring, for 5-7 minutes or until temperature reaches 115°C or soft ball stage. To test if syrup is ready without a sugar thermometer, drop a teaspoon of syrup into a glass of cold water. Gather syrup with your fingers – it should roll into a soft ball. 5 With mixer operating on high, gradually add the hot syrup to the gelatine mixture in the bowl, in a thin, steady stream. Add the vanilla and colouring, and beat for 12 minutes or until thick and fluffy. 6 Quickly spoon half the mixture into the prepared pan; spread with Cherry Jam. Cover with remaining mixture; smooth the top. Cover with lightly greased baking paper. Refrigerate for 2 hours or until set. 7 Sift icing sugar and cornflour into a bowl then sift lightly over a sheet of baking paper. Turn the marshmallow out onto the baking paper. Dust top and a knife with icing sugar mixture; cut into squares. You may need to wash and dry knife occasionally. Not suitable to freeze or microwave.