Marshmallows

Directions

1. 1
   Grease a tin (i used an 11inx7in tin) and then coat with icing sugar or cornflour.
2. 2
   Add the sugar, glucose and water to a heavy based pan.
3. 3
   Heat gently until the sugar is dissolved, and then turn the heat to full, and boil rapidly until the syrup reaches the hard ball stage (250oF or 120oC).
4. 4
   If a small amount is dropped into cold water, it should form a hard brittle ball.
5. 5
   Meanwhile, pour the gelatine over 50ml of water.
6. 6
   Let it stand for 5 minutes, then heat gently, to dissolve the gelatine.
7. 7
   Beat the egg white until stiff.
8. 8
   Pour the gelatine into the syrup.
9. 9
   It should bubble up.
10. 10
    Pour the syrup into the egg white in a steady stream, beating.
11. 11
    Beat until it's thick and stiff.
12. 12
    Add the food colouring, and pour into the greased tin.
13. 13
    Leave to cool for 2 hours, or until set.
14. 14
    Turn out onto a surface covered in icing sugar and cut into pieces.