This indulgent marshmallow recipe from Rosie Daykin of Butter's Bakery has been adapted to use the delicious flavours of Sugar and Crumbs icing.
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In a stand mixer fitted with a whisk attachment, pour in ¼ of the water and sprinkle with the gelatine. Set aside to allow the gelatine to soak in.
In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
Turn the mixer to low and mix the gelatine once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low. (Beware of high temperature)
Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.
Transfer the mixture to the prepared baking pan and use a spatula to spread evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Sprinkle icing sugar over the marshmallow.
Using the snowflake cutters cut approx. 16 snowflakes from the slab. (This will vary depending on what size cutter you use) Roll each of the freshly cut marshmallow snowflakes in the remaining icing sugar to coat them completely.