|125 ml||water — warm|
|30 ml||Sheridans gelatine — powder|
|330 g||castor sugar|
|230 g||liquid glucose|
|1/2 cup||icing sugar|
|lime — zest only|
Spray and line a 20cm x 20cm cake tin with nonstick baking paper.
Place the warm water in an electric mixer, sprinkle over the gelatine, stir to combine and set aside.
Place the caster 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.
Cook, without stirring, until the temperature reaches 115°C (239°F) on a sugar (candy)thermometer With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 to 5 minutes until thick and glossy.
Spoon the mixture into the tin and smooth the marshmallow into an even layer.
Refrigerate for at least 2 hours or until set.
Place the icing sugar, lime zest and salt in a food processor and pulse a few times so the lime releases its oil and mixes with the sugar.
Lift the marshmallow onto a board.
Dust a large knife with some extra icing sugar mixture and cut into about 20 pieces.
To serve, dust the marshmallows with the lime sugar.
Reprinted with the permission of Heinstirred.
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