1. prepare a pan with gladwrap, spray or spread well with oil, coat thickly with cornflour/icing sugar mix, tap the rest back into the container for later
  2. combine gelatine and cold water in a big mixing bowl
  3. add boiling water to castor sugar and boil to 116C (soft ball stage)
  4. combine and beat until thick (5-10 minutes) - add salt when you start mixing, add flavouring just before the end
  5. tip into pan to set, spread out with an oiled utensil, put more cornflour/icing sugar mix on top then top with gladwrap and press into shape
  6. leave to set for 4 hours at room temperature
  7. Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture. Sprinkle more cornstarch on the side that is now on top.
  8. Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they don't stick back together.
  9. Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.
  10. Stack the marshmallows into containers with sheets of waxed paper between each layer.

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