Marshmallow strings - recipe

Marshmallow strings

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  1. 1

    Line a rectangular baking tin about 18 x 28 x 5cm or a roasting tin with baking paper, snipping into the corners so that the paper lines the base and sides of the tin.

  2. 2

    Mix the icing sugar and cornflour together then dust half of it into the tin generously.

    For this step you'll need:

    • 50g Icing sugar
    • 20g Cornflour
  3. 3

    Make a syrup by putting the caster sugar and water into a saucepan, heating
    gently, without stirring, until the sugar has dissolved. Increase the heat and
    boil until it reaches 130ºC/266ºF, or hard ball on a sugar thermometer.

    For this step you'll need:

    • 250g Unrefined golden caster sugar
    • 200ml Water
  4. 4

    In the meantime whisk the egg whites in an electric mixer to stiff peaks.

    For this step you'll need:

    • 3 Egg white(s) (free range) large
  5. 5

    Whilst the eggs are whisking, dissolve the powdered gelatine.  Sprinkle the gelatine over 4 tablespoons of water in a medium heatproof bowl then . Tilt the bowl so that all the powder is absorbed by the water. Leave to stand for 5 minutes then place the bowl over a small pan of gently simmering water until the gelatine has dissolved to a clear liquid.

    For this step you'll need:

    • 2 tbsp Gelatine (powdered) dissolved in water
  6. 6

    Pour the hot sugar syrup over the egg whites in a nice small stream. Then whisk in the dissolved gelatine in a thin stream.

  7. 7

    Scrape the seeds from the vanilla pod into the bowl, and whisk in. To make different flavoured or coloured marshmallows add a flavoured extract or food colouring at this point.

    For this step you'll need:

    • 1 Vanilla pods
  8. 8

    Scoop the warm mixture into the prepared tray, spread into an even layer and
    dust with the rest of icing sugar and cornflour mix. Leave to cool and set for at
    least a couple of hours.

  9. 9

    Turn the paper and marshmallow out of the tin, put on a chopping board, and peel
    off the paper. Cut the marshmallow in long strings using a very sharp knife
    dipped in hot water. Store in an airtight container to prevent them from drying out.

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