A sweet treat, these fluffy vanilla marshmallows are great for creating individual treats for friends and family, topping cakes and cupcakes, making smores or topping hot chocolates! A sugar thermometer is required for this recipe.
Place the gelatine leaves in a bowl, cover with 200ml cold water and leave to soak.
Place the sugar, liquid glucose and vanilla extract in a pan with 300ml water and heat until the mixture reaches 130 degrees on a sugar thermometer.
Remove the pan from the heat and slowly add the gelatine mixture being careful not to allow the hot sugar mixture to splash you.
Whisk the egg whites until they form stiff peaks, then slowly pour in the sugar mixture.
Beat for 10 minutes until the marshmallow mixture thickens.
Line a rectangular cake/brownie tin with clingfilm and very lightly brush with sunflower oil. Pour in the mashmallow mixture and allow to set for 3 hours.
When removing tip out onto a sheet of baking parchment lightly dusted in icing sugar, remove the clingfilm and lightly dust the top of the marshmallows in icing sugar. When cutting coat the knife in icing sugar to prevent sticking.