If you make your own marshmallows from this recipe you’ll never want to eat store bought ones again!
28gm/1oz of gelatine
240ml or 1US cup of fruit juice
2 teaspoons of essence to match your juice (optional)
490gm/1lb of white sugar
1 or 2 tablespoons each of icing sugar and cornflour (icing sugar is known as powdered or confectioner’s sugar in the US and you may know cornflour as corn starch).
butter and cornflour to grease your dishes
Butter the dish you’ll be setting your marshmallow in and dust it lightly with the cornflour/icing sugar mixture.
Put the gelatine in a tiny bit of boiling water to soak.
Put the juice into a saucepan over a low flame, add the sugar and mix.
Bring it to a slight boil until the sugar has melted and continue to heat until the temperature reaches 217 degrees F or 105 degrees C. Do not stir it at this stage.
Pour it onto the gelatine mix and beat with an electric mixer.
Pour into your prepared dish and leave to set.
Cut into squares and roll in the remaining cornflour/icing sugar mixture.