This seems easy to make. Unfortunately I am unable to make it as I have to watch my weight.
Makes about 70
3 ozs. icing sugar
2 ozs. cornflour
2 level table spoons powdered gelatine
1 lb. granulated sugar
1/2 pint water
1-1/2 to 2 teaspoons vanilla essence or essence of choice such as butterscotch, almond, rum or mint
Few drops of pink or other food colouring
2 egg whites
pinch of salt
11 x 7 x 1 inch oblong tin, buttered
sugar thermometer
This recipe contains raw egg white.
Sift the icing sugar and cornflour together and use a few tablespoons to dust tin.
Measure 6 table spoons of cold water into a teacup. Sprinkle over the gelatine and leave to sponge while preparing syrup.
Put the sugar and water in a pan and stir over a low heat to dissolve the sugar, then bring to a boil. Cook rapidly, without stirring until the temperature on the sugar thermometer reads 240 degrees F or 115 degrees C, or when a little syrup dropped in a saucer of cold water forms a soft ball.
Draw the pan off the heat and add the gelatine. Stir over a very low heat for 1 minute, taking care not to scrape the bottom or sides of the pan. Pour into a large mixing bowl and set aside to cool a little. Then using a rotary beater or for preference an electric beater, beat the mixture until light and thick.
Whisk in the essence and a few drops of food colouring.
Whisk the egg whites and salt until stiff. Add to the mixture and fold in evenly. Pour into the tin and leave overnight to set.
Sift the rest of the dusting mixture on to a large sheet of greaseproof paper. Remove the marshmallow from tin and cut into 7 equal strips lengthways and 10 equal strips widthways, rolling the pieces in the dusting sugar as they are cut. Store in an airtight tin to keep them soft.
Will find my Turkish Delight recipe and send it later.
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