METHOD

1. Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Set aside. Place the sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Add a sugar (candy) thermometer and cook, without stirring (for approximately 5–7 minutes), until the temperature reaches 115°C (239°F) or soft ball stage. 
   
2. With the mixer running on high, gradually add the hot syrup in a thin, steady stream to the gelatine mixture. Add the vanilla seeds and beat for 5–7 minutes or until thick and fluffy. Working quickly, spoon mixture into a lightly greased 20cm x 30cm tin lined with lightly greased, non-stick baking paper++.  
   
3. Using a spatula, smooth the top and cover with lightly greased non-stick baking paper (see tips + tricks, page 58). Refrigerate for 1–2 hours or until set. 
   
4. To make the icing sugar mixture, place the icing sugar and cornflour in a bowl and mix to combine. Turn the marshmallow out onto a surface lightly dusted with some icing sugar mixture. Dust the knife in the icing sugar mixture and cut into squares. Dust the marshmallows with more icing sugar mixture. Makes 40.


+ Liquid glucose is available from the baking aisle in most supermarkets.

++ Ensure you have have enough baking paper hanging over the sides so you can lift the mallow from the tin once it has set.