Faker To Baker Marshmallows
Grease and line an 18cm (7inch) square deep cake tin with baking parchment. Whisk the egg whites until very stiff. Set aside.
Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml cold water. Leave to soak for 5 minutes. Put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl and set aside.
Put the sugar in a small saucepan with the Liquid Glucose and 50ml water. Put a sugar thermometer in the saucepan. Heat gently, stirring until the sugar has melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C (245°F) on the thermometer. Remove from heat
Whisk the Egg White mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Dr Oetker Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about 5 minutes).
Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.
To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve. Decorate with a combination of chocolate, sprinkles and chopped nuts.