MARSHMALLOWS

These soft and fluffy sweets make delightful gifts packaged in cellophane bags and tied with a pretty ribbon

MAKES 70 squares * PREP 20min plus overnight setting * COOK 15min

* 3tbsp powdered gelatine

* 375g (13oz) granulated sugar * 400g (14oz) golden syrup

* 1tbsp vanilla extract

* Pink/red food colouring, optional * Icing sugar, to dust

❶ Put the gelatine into the bowl of a freestanding mixer with a whisk attachment. Add 125ml (4fl oz) cold water. Leave to soak while you prepare the syrup.

❷ Put the granulated sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a medium pan. Heat over a medium heat, stirring, until the sugar dissolves. Turn up the heat until it’s bubbling, carefully swirling pan occasionally, until mixture reaches 115°C (239°F) on a sugar thermometer.

❸ Turn on mixer at a low speed; gradually add hot sugar syrup to gelatine. Turn speed up to high; continue beating until mixture is very thick and white, about 10-12min (set a timer to make sure you beat it for correct time, this will ensure the mixture is thick enough).

❹ Meanwhile, generously dust a rough 20.5cm x 30.5cm (8in x 12in) non-metallic serving dish with sifted icing sugar.

❺ When the marshmallow mixture is ready, beat in the vanilla and, if using, enough food colouring to get your desired shade. Scrape the mixture into prepared dish and gently level. Dust the top with more sifted icing sugar and stand overnight at room temperature.

❻ Put some icing sugar into a medium bowl, ready for more dusting. Slice around the edges of the dish to release the marshmallow on to a board (you may need to peel it out). Cut (or snip) into 2.5cm (1in) squares. Working a few at a time, toss squares into icing sugar to coat; transfer to a container or bags. Continue until all sweets are dusted.