1)
Soak the gelatine in ¼ of a cup
of cold water in a small bowl and set
aside to swell for 10 minutes.
2)
In a large saucepan pour the sugar and
second measure of water. Gently
dissolve the sugar over a low heat stirring
constantly.
3)
Add the swollen gelatine and dissolve.
4)
Raise the temperature and bring to the
boil. Boil steadily but not vigorously
for 15 minutes without stirring.
5)
Remove from the heat and allow to cool
until luke warm.
6)
Add the vanilla essence and whisk the
mixture with an electric mixer or beater
until very thick and white.
7)
Rinse a 20 cm (8 inch) sponge roll tin
or fudge dish under water and pour the
marshmallow mixture into the wet tin.
8)
Refrigerate until set.
9)
Cut into squares and roll in mixed cornflour
and icing sugar.
Variations:
To colour the marshmallows
add a couple of drops of food colouring.
To make other flavoured marshmallows
use 1 teaspoon of peppermint, coffee,
almond or other essence in place of
the vanilla. Roll the marshmallows in
desiccated or toasted coconut in place
of the cornflour and icing sugar.
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TM
