Christmas tree marshmallows recipe

Line a 20cm square tin with parchment paper and brush with a little vegetable or coconut oil.
In a jug, heat 125ml of the water to about 50 ̊C. Stir in the gelatine until completely dissolved. Set aside in a warm place.
In a pot, stir together the caster sugar, golden syrup, vanilla and the remaining 125ml of water over a medium-high heat. Using a thermometer, heat to 120 ̊C-130 ̊C; alternatively, check if it's ready by dropping some of the syrup into cold water to see if it forms a rigid ball.
Once the mixture has reached the right temperature, whisk in the dissolved gelatine and set aside.
In a large bowl, whisk the egg whites until thick and fluffy. While still whisking, stream in the hot liquid slowly; continue whisking until thick but still pourable. Fold in the sprinkles.
Pour into the prepared tin and allow to set for eight hours or overnight.
Once set, use a small Christmas tree cutter to stamp out the marshmallows. Toss them in the cornflour to stop them from sticking.

Per Serving: 160kcals, 1.8g fat (0g saturated), 35.5g carbs (30.1g sugars), 2.5g protein, 0.5g fibre, 0.1g sodium

Christmas tree marshmallows