Snowy Marshmallows

Makes: 30 cubes

Ingredients

• 2 tbsp icing sugar
• 2 tbsp cornflour
• 450g (1lb) caster sugar
• 1 tbsp liquid glucose (buy from chemist)
• 12 sheets or 20g (1/2oz) leaf gelatine
• 2 egg whites
• 1tsp Vanilla essence

Method

1. Lightly oil a shallow baking tray (30 x 20cm, 12 x 8in). Dust with half the icing sugar and cornflour.
2. Pop the caster sugar, liquid glucose and 200ml (7fl oz) cold water in a medium, heavy bottomed pan and heat gently till the sugar has dissolved (swirl the pan occasionally).
3. Bring to the boil for about 15 mins until the mixture reaches 120° on a sugar thermometer (Hard Ball stage).
4. While the sugar is boiling, soften the gelatine in 150ml (5fl oz) cold water.
5. As soon as the sugar has reached the correct temperature, pour in the gelatine withe the soaking water and swirl the pan till it is dissolved. Pour the syrup into a heat proof jug so that it is easier to pour.
6. Place the egg whites in a large bowl and whisk until the hold stiff peaks, the gradually whisk in the sugar syrup and vanilla essence. Whisk continuously until the mixture thickens enough to hold it's shape when the whisk is lifted (this will take about 10 mins with an electric whisk, be patient).
7. Spoon the mixture into the oiled tin and leave for 1 - 2 hours or until set.
8. Loosen the mixture from the edges of the tin with a hot knife and turn out onto a board dusted withe rest of the cornflour and icing sugar. Cut into 3cm (1 1/2in) cubes, rolling each in the sugar and cornflour.
9. These will store in an airtight container for 3 - 4 days.