1. In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside. 2. In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt. 3. Cook the mixture, stirring often, until the mixture reaches 120°F 4. Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like. 5. Add extracts and food colouring and beat 2 minutes more. 6. Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan. 7. Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature. 8. Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface. 9. Cut into pieces and coat with the excess sugar mixture. 10. Store in airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
