Page 356 - YC Cooking School

11. With the mixer on low speed, carefully pour the sugar and gelatine syrup into the egg

white mixture, taking care not to pour syrup onto the whisk attachment as this could
spatter hot sugar syrup everywhere.
12. Add any food colouring or flavourings and continue mixing on medium-low speed for
a further 5-7 minutes or until the mixture has cooled and is thick, glossy and 'ribbony'.
13. Pour the mixture out onto your baking tray and smooth with an offset spatula or the
back of a tablespoon.
14. Leave to cool completely. This should take at least 12 hours at room temperature.
15. Remove the sheet of marshmallow and place onto a clean work surface, coated with
some of the remaining cornflour and icing sugar mixture.
16. Cut into squares using a large sharp knife, then add the remaining icing sugar and

cornflour to a large mixing bowl and coat the marshmallows in batches.
17. Store in an airtight container for 4-6 weeks.

© Recipe copyright of Sarah Graham

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