On my endevour to make the perfect marshmallow, with a little adaption the result is a light, fluffy, delish marshmallow. A hit with the kids, and adults alike.
Makes about 40 marshmallows
250 ml cold water
2 1/2 tbsp gelatine
2 cups sugar
1 egg white
pinch of salt
1 tbsp vanilla essence
toasted coconut OR
1/4 c icing sugar mixed with 1/2 c cornflour
Pour the cold water into a large pot. Sprinkle the gelatine into the water and leave to soak.
Heat over a low temperarure, stir until the gelatine is dissolved.
Place in a large bowl the sugar, egg white, vanilla and salt. Add the gelatine mixture, beat with an electric hand beater for 12-15 minutes until very stiff (so that it holds its shape).
If desired, divide the mixture in half and colour one half pink.
Sprinkle a layer of toasted coconut or sift a layer of icing sugar and cornflour into the base of a greased pan.
Pour in the marshmallow mixture. Dust with the remaining toasted coconut or icing sugar mixture. Leave to set.
Dip a knife into hot water. Dry it and then use it to cut the marshmallow mixture into strips, each 2.5 cm
wide. Remove each strip and cut each strip into 2.5 cm squares. Toss each square in toasted coconut or dust with the icing sugar mixture.
Store in an airtight container (in the fridge if it is very humid).