A Perfect Pantry

Ingredients

• 250g caster sugar
• 1 tbsp. light corn syrup
• 40ml water
• 1 tbsp. powdered gelatine
• 100ml water
• 1 egg white
• 1 tsp. vanilla paste
• 1 tbsp. cornflour
• 1 cup icing sugar
• 100g dark chocolate melts
• Cashous

Directions

1. Line a 20 x 30cm slice tray with lightly greased baking paper.
2. Place 100ml water into a small bowl and sprinkle the gelatine powder over the top of the water and leave for 10 minutes to bloom. Once bloomed, place the gelatine over a low heat to melt and becomes a liquid. Strain the gelatine liquid if there are any remaining lumps.
3. Place the caster sugar, light corn syrup and 100ml water into a saucepan and heat on a medium heat until the sugar reaches 120°C. 
4. Whisk the egg whites to a stiff peak. Drizzle in the sugar / gelatine syrup whilst whisking and continue to whisk until thick and glossy, 5 - 8 minutes. Add the vanilla paste towards the end of whisking. 
5. Pour into prepared tray and place into the refrigerator until set.
6. Mix together the cornflour and icing sugar and sift to completely combine.
7. To cut the marshmallow, dip your knife into the cornflour and icing sugar mix before cutting through the marshmallow.
8. Once cut, dust with the cornflour and icing sugar mixture.
9. Melt the chocolate in the microwave on HIGH for 20 seconds and then 10 seconds at a time until melted- stirring in between each 10 second interval. Place the chocolate into a small piping bag and pipe on the Christmas tree design or star and place the cashous onto the marshmallows. Sprinkle with edible glitter.
10. Melt your chocolate in the microwave by microwaving on HIGH for 10 second intervals, stirring between each interval.
11. Place the melted chocolate into a small zip lock bag and cut a tiny bit off one corner and use this as your piping bag. Pipe a Christmas tree / star onto each marshmallow and place cashous for decorations.
12. Serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMix Planetary Bench Mixer
• Hand Mixer