Not many people are passionate about marshmallows. The air-injected, vacuum-puffed specials that mass-produced lose all of the melting magic of homemade marshmallows. The texture is impossibly light and supremely soft, with a melt-in-the-mouth texture. Whats more, making fresh marshmallows means you don’t have to use the cheap flavourings that large manufacturers often use. Opt for good quality extracts like vanilla bean, which in this case makes the best plain marshmallow. Making real marshmallows involves hot sugar syrup, meringue and gelatine - don’t be daunted by this - I’m going to walk you through my recipe as though it’s your first day on earth. By the end you’ll have a tray of fresh, plush vanilla marshmallows just in time for hot chocolate season. Let’s go!
