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"Delicious Squidgy Squashy Sweets. Great for Gifts"

Serves Loads! | Prep Time 15 minutes + pre soaking of gelatine | Cook Time 15 minutes (approximately) plus cooling time

Why I Love This Recipe

This is a James Martin inspired recipe, seen on something like Saturday Kitchen. If you look online, you should be able to find a video of this being done. If you know how to boil sugar and make meringue, this should be simple for you, if not, master both skills separately first. (Try honeycomb as a boiling sugar step)

This is great for gifts

Ingredients You'll Need

(Sugar thermometer)
450 g granulated sugar
1 tbsp liquid glucose
200 ml water
2 large egg whites
9 sheets gelatine (about 16 g) soaked in 140 ml cold water
1 tsp vanilla extract
icing sugar


Place sugar, glucose and water in a heavy based sauce pan. Bring to the boil and continue cooking over a high heat until it reaches 127 c on the sugar thermometer. Beware, the sugar will be hot enough to cause serious burns.

Meanwhile, beat the egg whites with an electric whisk until stiff peaks form when the whisk is removed.

When the sugar is up to temperature, remove from heat and slide in softened gelaine with its water. The syrup will bubble up, so be careful. Pour the mixture into a metal jug if you have one.

Continue to beat the egg whites while slowly pouring in the hot syrup. The mixture will become shiny and start to thicken. Add vanilla extract and continue to whisk for 5-10 minutes until the mixture is stiff and thick enough to hold its shape on the whisk.

Lightly oil a 30cm/12" x 20cm/8" shallow baking tray. Dust with sieved icing sugar and cornflour and spoon marshmellow mixture onto tray. Smooth over with a palette knife. Leave to cool until it is set. (at least an hour)

Dust a work surface with icing sugar and cornflour. Loosen marshmellow from around the tray and turn out onto the dusted surace. Cut into squares and roll in corn flour and sugar mix. Leave to dry for a while on a wire rack before packing into an airtight box.

Pairs Well With

melted chocolate, toasted on a fire (once dried more)

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