Marshmallow can be eaten in many different ways, by themselves, over a cup of hot chocolate, toasted over a campfire at the end of a skewer or in the chocolate rock cookies. They are always good and give a sweeten taste to everything that is mixed with. Here I give you the classic recipe, feel free to change and try with other colors and  flavors (cocoa, coconut, strawberry…).

MARSHMALLOWS Makes 36 small squares
450g caster sugar
175ml water
14g powdered gelatin
100ml water
1tsp vanilla
2 tbsp cornflour
2 tbsp icing sugar

Pour the sugar and 175ml cold water into a heavy-based saucepan, place on a medium-high heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low and allow to simmer until a sugar thermometer dipped into the mixture reach the soft-ball stage (118°C)

Meanwhile, pour the gelatin and 100ml cold water into the bowl of an electric food mixer and leave for about 10 minutes to soften before stirring to loosen up.

As soon as the sugar syrup reaches the correct temperature, begin to whisk the gelatin in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all the while until it is fully incorporated. Add the vanilla extract, increase whisking speed and leave to beat for about 20 min until thick, cool and beginning to set.

Grease the cake tin (20cm square) with sosme of the sunflower oil, line with parchment paper and grease again. Toss the icing sugar and corflour together and place in a sieve. Dust a little into the tin to evenly coat the bse and sides, reserving th rest for later.

Pour the creamy marshmallow mixture into the tin, spreadint it evenly and moothing the surface. Dust with a little more of the icing sugar and cornflour mixture, cover with cling film and allow to set in a cool, dry place (no fridge).

Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the paper and cut the marshmallow into about 36 squares. Toss them around to coat evenly in the icing sugar and cornflour. Store in an airtight container in a cool, dry place for up to a three weeks.