• Cooking Time:
  • Servings: makes about 24
  • Preparation Time:



  • 1/2 cup icing sugar, sifted
  • 500g caster sugar
  • 1 tbs liquid glucose powder
  • 2 tbs gelatine powder
  • 2 eggwhites
  • 2 tbs vanilla extract
  • 1/2 cup cornflour


  • grease and line a 18cm x 25cm x 4cm lamington pan. dust inside of pan with 2 tablespoon icicng sugar. combine the caster sugar, liquid glucose and 200ml water in a saucepan over low heat, stirring, until the sugar dissolves. bring to the boil and cook over medium heat for about 3 - 5 minutes until a sugar thermometer reaches 120 degrees C.
  • place 200ml cold water in a small bowl. sprinkle over the powdered gelatine, then stand for 10 minutes. place the bowl in a saucepan of simmering water and stir until completely clear. stir the gelatine mixture into the sugar syrup.
  • beat egg white with electric beaters until stiff peaks form. continue to beat while you gradually add the sugar syrup, then beat for a further 10 minutes until mixture thickens and becomes glossy. fold in the vanilla and pour the mixture into the pan. chill for 1 hour until firm.
  • combine the remaining icing sugar and cornflour in a bowl, then spread over a tray. cut marshmallow into about 24 squares and roll each in sugar mixture. stand for 1 hour to dry. store in an airtight container. marshmallow are best eaten within a day.

Categories: Misc. Candy 
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