About 30 marshmallows

  • 400 g (500 ml) sugar
  • 100 ml water
  • 8 sheets of gelatin
  • about 200 ml water
  • 1 ml salt
  • 5 ml vanilla extract
  • Pink food colouring
  • Sifted icing sugar

Put sugar and 100 ml water in a pot. Heat over low heat and stir until sugar is dissolved. The sugar must be dissolved before the syrup starts to boil. Boil syrup to 120 °C (use a sugar thermometer). Soak gelatin in 200 ml water for about 5 minutes. Squeeze out the water. Put gelatin in a bowl that is microwave safe. Melt gelatin in microwave at low temperature for 2 minutes. Pour melted gelatin into a electric beater’s bowl and beat while adding the syrup in a thin stream. Add salt, vanilla en colouring. Beat for 10 – 15 minutes until light and cold. Spoon large dollops onto a baking tray that is lined with greased baking paper. Refrigerate until set. Roll the marshmallows in icing sugar and keep in an airtight container.