30 squares 
Easy
10 minutes
45 minutes, plus 3–4 hours’ setting time 1 Lightly grease a 15 x 30 x 3 cm baking tin and dust with cornflour.
2 Combine the sugar, ¾ cup water and the liquid glucose in a heavy-based saucepan over a medium heat. Stir until the sugar has dissolved and bring to the boil. Boil until a sugar thermometer reads 127°C. Do not stir the syrup while the mixture is boiling.
3 Bloom the gelatine in the remaining water for 5 minutes.
4 Place the gelatine in the bowl of a stand mixer and whisk rapidly while slowly pouring the sugar syrup into the gelatine. The mixture should turn into a pillowy, opaque mass within 5 minutes. If using egg whites, add them now and continue beating until the marshmallow has cooled.
5 Ease into the greased tin and smooth the top using a silicone spatula or greased spoon. Allow to set at room temperature for 3–4 hours.
6 Liberally dust a work surface with the icing sugar and cornflour. Loosen the sides of the mallow using a sharp vegetable or palette knife, then tip the marshmallow onto the icing sugar and cornflour and dust the top.
7 Use a sharp knife to cut the marshmallow into 3–5 cm squares and coat them all over in the icing sugar and cornflour.
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Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipe and production: Marcelle van Rooyen
Food assistant: Bianca Jones
