• 445g/1lb granulated sugar
• 1 tablespoon of liquid glucose
• 200ml/7fl/oz water + 140ml/¼ pint water
• 9 sheets of gelatine
• 2 egg whites
• 1 teaspoon vanilla extract
• icing sugar and cornflour to dust

Put the gelatine leaves in 140ml/¼ pint of water to soak.

Place 200ml/7fl oz water in a solid saucepan. Add the granulated sugar and liquid glucose and bring to the boil. Continue cooking.

Meanwhile, beat the egg whites until they are stiff.

When a sugar thermometer place in the saucepan reaches 127ºC/260ºF add the soaked gelatine and remaining water. Stir.

With the mixer continuing to beat the egg whites, add the hot syrup in a steady stream. Continue beating for 10 minutes until smooth and glossy.

Meanwhile, lightly oil a shallow baking tray (30cm x 20 cm/12″ x 8″) and liberally dust with an icing sugar/cornflour mix. Transfer the marshmallow to the tin and chill for an hour until it is set.

Dust the work surface with a generous amount of icing sugar and cornflour and loosen the sides of the marshmallow before turning out onto the dusted surface.

Cut into squares. Roll the marshmallow pieces in the icing sugar and cornflour. Leave to dry a little before packing into an airtight container – or eat.