- 125 milliliters cloudy lemonade
- 2 x 12 grams sachets gelatine powder
- 450 grams caster sugar
- 150 milliliters golden syrup
- Icing sugar, to dust
- Pour the lemonade into a large bowl or the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid.
- While the gelatin is soaking, put the caster sugar and golden syrup in a saucepan with enough water to cover, around 150 milliliters.
- Cook over a low heat, stirring all the time until the sugar has dissolved. As soon as there are no longer visible grains of sugar, turn up the heat and bring the mixture to the boil.
- Use a sugar thermometer to monitor, and once it reaches 130°C take it off the heat and allow to cool for one minute so the mixture is no longer bubbling.
- Whisk the gelatin/liquid mixture in a food mixer on a medium speed.
- Add the syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow.
- The mixture should become pale and grow in volume like a very stiff meringue.
- Once all the syrup has been added, continue to whisk for 5-10 minutes, until the marshmallow mix becomes really thick and cools a bit more. The outside of the bowl should be just slightly warm when the mixture is ready, and the marshmallow will start to get really sticky.
- Use an oiled spatula to scrape it out of the bowl and keep cleaning it with boiling water when it gets too covered.
- To make simple cubes, spread the mixture into a square baking tray lined with oiled clingfilm and leave to set for 1-2 hours at room temperature until the marshmallow feels firm.
- Dust in cornflour or icing sugar once set and cut into small cubes. Will keep for about a week. Enjoy!