Vanilla Star Marshmallows

Method

1. Place the gelatine and 130ml water into the bowl of a table top electric mixer and leave for 5 minutes for the water to be absorbed.

2. Lightly oil a piece of cling wrap to line a 20 x 30cm tin.

3. Place the sugar and golden syrup in a saucepan and add just enough water to cover.

4. Cook over a low heat to dissolve the sugar, stirring occasionally. Don’t scrimp on this stage as it needs to be thoroughly dissolved at this point.

5. Turn up the heat and bring to the boil, at this stage don’t be tempted to stir, and cook until it reaches 130C, test this using a sugar thermometer.

6. Remove from the heat and just let it sit for a minute or so before turning the mixer onto a med - high speed and very slowly pour the hot sugar mix down the side of the mixing bowl and not on to the whisk.

7. Once it has all been added increase the speed and continue to whisk until the mixture becomes really thick and slightly elasticated with strands but light and billowy and has cooled a bit.

8. Add the vanilla extract and whisk until just combined.

9. Pour into the lined container and spread to the corners. Cover with lightly oiled cling wrap and leave to set for at least 4 hours.

10. Mix the icing sugar with the cornflour and sprinkle over a clean work surface. Turn out the marshmallows and cut out stars using small to medium size star cutters, alternatively cut into squares, and dust with the icing sugar mixture so they are well coated. Store in an air tight container for up to 2 weeks, they will become less sticky with time.