Homemade marshmallows

Add the water to a bowl, add the gelatin powder and let it bloom.

In a saucepan, combine the sugar, glucose syrup and water and stir.

Bring to a rolling boil and heat to 240F, checking with a thermometer; move fast once it hits 240.

Mix the bloomed gelatin with a hand mixer, then pour in the hot syrup and mix on high speed for about 10 minutes, until thick and fluffy.

Butter a 13 by 9 baking dish.

When nearly whipped, add the vanilla and keep mixing until very thick.

Get it into the pan immediately, before it sets.

Grease cling wrap, lay it on top and press the surface flat; rest as long as possible, overnight if you can.

Mix the cornstarch and icing sugar; sieve some onto a clean work surface, unwrap and cut the marshmallow out of the dish onto it.

Sift more of the mixture on top and rub it in.

Cut into squares of any size, dipping the knife in the cornstarch and sugar mixture so it cuts more easily.