Makes around 25
3 egg whites
12 leaves of gelatine (large, double if small sheets)
650g caster sugar
3 tbsp honey or maple syrup
1 vanilla pod, seeds scraped
Sunflower oil, for brushing
100g icing sugar
4 tbsp cornflour
- Place the egg whites in a mixer and whisk until soft peaks form. Put the gelatine in a deep bowl or jug, cover fully with cold water and set aside to soften.
- Put the caster sugar, honey and 300ml water in a large pot and stir to combine well. Cook over a medium-high heat until the mixture reaches 130 ̊C on a thermometer. Remove from the heat.
- Squeeze the water out of the gelatine and add to the hot sugar; you may want to wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved, then carefully pour the mixture into a heatproof jug.
- Turn on the mixer with the egg whites and whip further until stiff peaks form. Keep whisking while you slowly pour in the hot syrup in a steady stream. Keep beating the mixture until smooth and shiny, then add the vanilla seeds. Continue to beat for 5-7 minutes or until the mixture is thicker and somewhat cooler.
- Line a 25 x 35cm tin or dish with cling film and brush with sunflower oil. Pour in the marshmallow mixture and smooth the top with a spatula. Combine the icing sugar and cornflour mixture, then dust over the top. Leave the marshmallow to set for two hours.
- When fully set, turn it out onto a chopping board and peel off the cling film. Use more icing sugar and cornflour to coat the marshmallow and cut into your desired shapes and sizes. When cut, give it one final dusting with the remaining icing sugar mixture so that all edges are coated.
- Eat straight away or store in an airtight container until you’ve got your campfire going.
132kcals, 0.1g fat (0g saturated), 34.4g carbs (33.4g sugars), 0.5g protein, 0.1g fibre, 0.004g sodium