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Ingredients

Icing sugar mixture, to dust
375ml (1 1/2 cups) cold water
40g (1/4 cup/4 sachets) gelatine powder
430g (2 cups) caster sugar
1 tablespoon glucose syrup
1 vanilla bean, split, seeds separated
2 egg whites

Method

Step 1 Grease and line a 20 x 30cm (base measurement) slice pan. Dust with icing sugar. Place 185ml (3/4 cup) cold water in a jug. Whisk in the gelatine. Place the jug in a saucepan. Add boiling water to the saucepan to come three-quarters of the way up the side of the jug. Whisk over medium heat until the gelatine dissolves. Set aside, whisking occasionally.
Step 2 Stir sugar, glucose syrup and remaining water in a saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 8-10 minutes or until the syrup reaches 127°C (hard ball stage). Whisk in the vanilla seeds and gelatine mixture.
Step 3 Use electric beaters to beat egg whites in a clean, dry bowl until firm peaks form. Gradually beat in vanilla mixture. Beat on high until thick. Pour into pan and set aside for 2-3 hours to set. Turn onto baking paper dusted with icing sugar. To serve, cut marshmallow into cubes.

Vanilla bean marshmallows

How to make Vanilla bean marshmallows

Ingredients

Method