As a kid, I never remember liking marshmallows and as an adult, unless they are toasted, I couldn't eat one. Yes, I will quite happily decline if you offer me one of your flumps!
I decided I wanted to make my own after hearing so many people say you can't compare homemade to shop bought. I also like the idea of having them in hot chocolate, yes people, I have not experienced a marshmallow in hot chocolate! This is going to be an exciting moment for me! Of course, to make marshmallows involves boiling sugar, pretty much my arch nemesis so I'm hoping to come out the other side without any third degree burns!
Lightly grease a 9x9 inch silicone baking pan with vegetable oil. I really recommend you use a silicone baking pan as it makes getting the marshmallows out SO much easier. You can pick them up in most supermarkets.
Into the bowl of your electric mixer (or a large bowl if you are using an electric hand whisk) pour in 1/2 cup of cold water and sprinkle in 3 sachets of gelatin and leave for around 10 minutes.
Meanwhile, in a large saucepan, add in 2 cups of white sugar, 2/3 cup of golden syrup and 3/4 of a cup of cold water. Bring to the boil stirring frequently.
Once the sugar mixture is at a hard boil, boil it like this for 1 minute. When it reaches a hard boil it will look like the photo.
Remove from heat and add to your gelatin with 1/4 tsp of salt.
Whisk on a high speed for around 10-12 minutes. The photo shows the consistency after around 5 minutes.
After about 10 minutes mine was at the right consistency, which should be thick and fluffy. Add in your vanilla extract and some pink food colouring (optional) and whisk until combined.
Pour into your silicone baking pan and leave to set at room temperature, it will take between 4-5 hours to get firm.
Once your marshmallows have set, sieve icing sugar into a bowl and also dust a little onto a worktop or chopping board.
Turn out your marshmallow onto a board and using a pair of scissors coated in icing sugar, cut into squares as big or small as you want.
Throw each square into the icing sugar to coat and eat on their own or put some in hot chocolate! Store in an airtight container for up to 1 week.