Marshmallows

make a mixture of equal parts icing sugar and corn flour. Mix a cup or more of each in a bowl and keep it handy .Sprinkle the cornflour mixture into a well-oiled pan.

Pour the gelatine into the bowl of an electric mixer. Put the cold water into the bowl with the gelatine. Stir the gelatine and water then leave for about 10 minutes while you prepare the sugar and corn syrup mixture. The gelatine will "bloom" during this time.

Combine 400 g of granulated sugar, 62 ml water and 175 ml corn syrup in a small saucepan. Bring the mixture in the saucepan to a boil. Place a sugar thermometer in it and watch for the temperature to reach exactly 117°C/244°F. Start wisking the geletine then pour in the boiling sugar mixture and carry on whisking for at least 15 minutes.

Add the vanilla extract or flavouring at the end of the 15 minutes. Add food colouring, if desired, at this stage, too.

Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon, or spatula before beginning. Sprinkle more cornflour over the top and, if you want, cover with another piece of plastic or waxed paper and press the mixture into the pan. Let the marshmallows sit for about four hours at room temperature.

Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornflour mixture. Sprinkle more cornflour on the side that is now on top. Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they don't stick back together.

Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides. Stack the marshmallows into containers with sheets of waxed paper between each layer.