Those little square babies are so attractive; I want to eat all of it.
To make around 40 marshmallows, you will need:
2 tbsp powdered gelatine or 12 gelatine sheets
1/2 cup water water
1.5 cup (330g) caster sugar
2/3 cup glucose syrup
1/3 cup water, extra
1 tbsp vanilla extract
1 cup icing sugar
1/4 cup (25g) cornstarch
Place the gelatine with the warm water and eventually it will melt together.
Making Sugar Syrup: Add sugar, water and glucose syrup together and stir them slightly over the heat until all sugar is dissolved. After that, leave it to boil and do not attempt to stir the sugar syrup again. If you have a sugar thermometer, wait till it reaches 115 degrees or until it is in a soft ball stage which is around 5 minutes or so.
Temping the sugar syrup into the gelatine: Have the electric mixer running. Slowly pour all the hot sugar syrup into the gelatine mixture and let the motor run for 10 minutes until the mixture turns white and fluffy.
Setting it: Spray oil onto a squared or rectangle container, then pour in the mixture to about 6cm deep and let it cool in the fridge for a couple of hours until it is firm to touch.
Cutting it: Now place oiled baking paper onto your chopping board and rest the marshmallow on it. It is important that you either oil the baking paper with a pastry brush or through oil spray. If you don't follow this step, your marshmallow will end up sticking to the baking paper and will make a mess when you are cutting it. Run your knife through hot water and wipe it dry with a tea towel each time before you cut the marshmallows.
Trim the four edges until till they are all squared up. Then start cutting them into rectangles then into cubes.
Mix in the cornflour with the sifted icing sugar. Place your cubes into the icing sugar mixture, and make sure all sides are covered. Place them in a box with lined baking paper.
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