Homemade Marshmallow

Marshmallow covered cupcakes, a photo by magependragon on Flickr.

Ingredients:
2 Tbsp powdered gelatine
1/2 cup (125ml) cold water
1/2 cup (125ml) boiling water
2 tsp vanilla essence
2 cups (500g) castor sugar

Method

1. Soak the gelatine in the cold water and leave until spongy.
2. Heat slowly over a pot of simmering water or in a microwave for a few seconds or until dissolved.
3. Add the boiling water and 2 tsp vanilla essence.
4. Whisk ingredients using an electric hand beater and add the castor sugar in bits.
5. Continue to whisk until mixture has a meringue-like consistency. (It will also go very white.)
6. Apply as desired, it will set fully in a few hours.

Tray of marshmallow, a photo by magependragon on Flickr.

Notes:

• If the mixture is stiff enough it can be piped on to cupcakes.
• Vanilla essence can be replaced with other flavours and the mix can be coloured with normal food colouring.
• If putting it into a dish to set, use spray and cook on it first to ensure it comes away cleanly.
• This is very gooey, sticky and messy but cleans up easily with hot water.