Homemade marshmallows

Combine the gelatin with half a cup of water in the bowl of a stand mixer and set aside to hydrate.

In a heavy bottomed saucepan combine the granulated sugar, half a cup of water, the light corn syrup and the salt.

Set over medium heat and stir until the sugar dissolves, then stop stirring and let it go.

Cook to 240 degrees Fahrenheit, the softball stage. Without a thermometer, drop half a teaspoonful into cold water: if it dissolves it is too cold, if it forms a hard ball it is too hot, if it forms a soft ball of sap it is ready.

Meanwhile lightly oil an eight by eight inch pan. On a pan that is not non-stick, oil it, line with parchment or plastic and oil that too.

Take the syrup off the heat at 240 and set the mixer to low with the hydrated gelatin and the whisk attached.

Slowly drizzle the scalding syrup in, then increase the speed gradually to high. Like an Italian meringue, but with gelatin instead of egg whites.

Whip three to five minutes until tripled in size and bright white; it is ready when a thick trail lifted on the whisk sits on top rather than oozing back in.

Add the vanilla on high and mix in.

Pour into the oiled pan in an even layer, jiggle it flat, or tamp it down with a wet hand.

Variation: pipe shapes onto a powdered sugar bed with round tips while the mixture is still warm, and press mini chocolate chips in for eyes and nose. Gel food colouring, one or two drops, would colour it.

Variation: oil silicone moulds and pipe the marshmallow into them.

Set uncovered at room temperature for four hours, or up to 24 hours before cutting.

Whisk the powdered sugar and cornstarch together for the dredging mixture.

Dust the cutting board generously with it, turn the slab out, blot off any pooled oil and dust the top liberally.

Cut with a sharp knife. The first cut is free; after that dust the knife between every cut and pull the pieces apart as you go.

Dredge the cut sides in the mixture so no stickiness is left and tap off the excess.

Marshmallows keep two weeks in an airtight container.