This is going to sound complicated, but I urge you to give it a go. You will need a sugar thermometer and standing mixer, but if you follow the directions you won’t fail. Homemade marshmallows are sooo much better than bought ones and a nice treat to serve after an Asian extravaganza. This makes a large number of pieces, but if you halve the recipe the one egg white is hard to beat to stiff peaks.
Soak the gelatine sheets in a bowl of cold water and leave to sit until softened while you make everything else.
In a large, deep saucepan (be sure it’s deep enough to hang a sugar thermometer on the side) add the sugar, glucose and
While the sugar is cooking, beat the egg whites until stiff. A standing electric mixer is best for this but you can use an electric hand mixer with a large bowl. After the syrup has reached the right temperature, pour it quickly into a jug and start slowly drizzling it into the stiff egg whites as they whisk. Don’t worry about the hard dribbles on the side as they will get incorporated as it continues to increase in volume. Once all the syrup is in, squeeze the gelatine sheets from the water and add, one at a time, until completely incorporated. Pour in the vanilla and whisk for another 10 minutes.
Scrape the mixture into the tin lined with toasted coconut. Spread evenly and then top with the remaining coconut. Leave to sit for 2 hours or until set.
Lift the marshmallow out of the tin using the paper as handles. Set on a chopping board and cut into 6 cm (2½ inch) square pieces. Use a paper towel to wipe your knife in between cutting so it’s not too sticky. Roll the squares in the excess toasted coconut (from the tin) and coat all sides. Store the marshmallows in a tin lined with baking paper and covered for up to 1 week.
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