Peppermint marshmallows

Top these delicious sweets with a sprinkle of crushed candy canes and present them in a box as an extraspecial homemade gift

Time: 4+ hours Skill: Intermediate

■ 180g (6oz) icing sugar, plus an extra 30g (1¼ oz) for dusting

■ 60g (2½ oz) cornflour

■ Light vegetable oil, for greasing

■ 240ml (9 fl oz) ice-cold water

■ 3 tbsp powdered gelatine

■ 400g (14oz) granulated sugar

■ 120ml (¼ pt) golden syrup

■ ¼ tsp table salt

■ 1 tsp vanilla extract

■ 2 tsp peppermint extract

■ Red food colouring (optional)

■ 33x22x5cm (13x9x2in) rectangular metal baking pan

■ Crushed candy canes, to decorate

1. In a large bowl, sift 180g (6oz) of the icing sugar together with the cornflour and set aside.

2. Oil the bottom and sides of the pan, wiping it down with paper towels to remove any excess. Dust the bottom and sides of the baking pan liberally with the sifted icing sugar and cornflour mixture.

3. Pour half the water into a large bowl and sprinkle the gelatine over the water. Leave to stand for about 10 mins.

4. Warm the granulated sugar, golden syrup, remaining water and salt in a large saucepan set over low heat, stirring continuously with a wooden spoon until the sugar has dissolved. Increase the heat to medium-high and let boil for 10-12 mins, or until the jam thermometer (if you have one) reaches 116°C/240°F. Remove from the heat and pour in the gelatine mixture. Stir with a wooden spoon until the gelatine has dissolved.

5. Use a hand-held mixer to beat the mixture on a high setting for 10 mins, until thick, shiny and tripled in size.

6. Add the vanilla extract and the peppermint extract to the marshmallow mixture and mix until just combined, then pour into the greased and sugared pan, working as quickly as possible.

7. Add 4 or 5 drops of red food colouring to the mixture (if using), before spreading the mixture in the pan. Using a spatula, swirl the colouring in the mixture, taking care not to stir in completely. Pour the swirled mixture into the prepared pan and spread evenly.

8. Sift the remaining icing sugar evenly over the top and let the marshmallows set at room temperature for at least 4 hours, and up to 1 day until firm.

9. When the marshmallows are set, top with crushed candy canes to decorate.