- 275ml water
- 15g powdered gelatine
- 1 tbsp vegetable oil, for greasing
- 75g icing sugar, sifted for dusting
- 450g caster sugar
- 1 tbsp liquid glucose
- 5-6 drops Natural Banana Flavour
- Wilton Yellow Icing Colour ─ use a cocktail stick to add a little at a time until the desired colour is reached
- 100s & 1000s, optional
- Dissolve the gelatine in 100ml cold water.
- Grease a No-Bake Pan and dust with a little of the icing sugar.
- Place the caster sugar in a heavy based pan, add the remaining 175ml cold water and the liquid glucose and bring to the boil on a medium heat stirring constantly until the sugar has dissolved ─ be very careful not to splash as the mixture will be very hot. Reduce the heat as soon as it begins to boil and leave on the hob for about 18-20 minutes until a food thermometer reaches 116°C (without a thermometer, the mixture should form a soft ball when dropped into a glass of cold water).
- Place the gelatine and water mix into a food processor and process gently for a minute. Gradually pour the hot sugar syrup into the mixer, taking great care not to splash as it will still be hot ─ this will take about 5 minutes.
- Add the banana flavouring and icing colour, then beat the mixture on a high speed for 15-20 minutes until it trebles in volume, is thick and beginning to set.
- Pour the marshmallow mixture into the No-Bake Pan, scraping the bowl clean with a spatula. Wet the spatula with a little water and smooth the surface of the mixture. Leave the marshmallow in a cool place (but not a fridge as this is too cold) to set for 1-2 hours.
- Unclip the sides of the pan and use the cutting guides to cut the marshmallow into 36 pieces. Dust with the icing sugar and then roll the pieces in the icing sugar and 100s & 100s if desired, to cover all the cut sides. Store in a cool place in an airtight container for up to a week.
Tip: If using a regular 20cm sq. cake pan to set the marshmallow, line well with oiled clingfilm, dust with icing sugar and then, when the marshmallow has set, tip it out onto a cutting board dusted with icing sugar before removing the clingfilm and cutting into cubes.
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