Sluttishly sweet: Handmade Marshmallow hearts

There's really nothing to making these marshmallows, but all the fun, bubbly alchemical stuff does happen around the same time so it pays to be organised plus you always have to be very alert with hot sugar. A sugar thermometer is essential, and it's either a stand mixer, or you and a helpful volunteer with an electric handmixer. You can break out the cookie cutters to make hearts like these or other shapes, or simply cut into big greedy chunks. They'd also make great S'mores or Mini S'mores Pies.

You will need:

• neutral oil such as sunflower for greasing
• 10 sheets of gelatin
• 470g of granulated sugar
• 2 measures, each 170ml, of Golden Syrup
• 170ml of water
• 2 tsp vanilla extract
• pinch of salt
• icing sugar and cornflour mixed 2:1 for dusting

Equipment:

• deep rectangular baking tray, such as a roasting tin
• clingfilm and parchment for lining
• Oil and a pastry brush
• Small saucepan (Saucepan A)
• Second small saucepan (Saucepan B) plus a heatproof bowl which fits on top of it
• stand mixer or electric handmixer and a big bowl (hand-mixing won't really work here)
• silicon or rubber spatulas
• sugar thermometer
• sieve
• sharp knife or a heart shaped cutter
• bowl with sifted icing sugar to toss cut marshmallows in

Make it!

1. Line the tin with clingfilm and then parchment, and grease thoroughly using the oil and pastry brush. 
2. Soften the gelatin in cold water in the heatproof bowl. 
3. Using Saucepan A, stir together 1 measure of 170ml of Golden Syrup, 170ml of water, and all 470g of sugar. Take care not to let the mixture splash up the sides, and put the sugar thermometer in there to watch the temperature.
4. Put the other 170ml of Golden Syrup into your stand mixer's bowl or the large bowl you'll use with your hand mixer, which your volunteer will look after for the duration of the recipe.
5. Put Saucepan B on the heat, and add enough water to act as a bain marie (an inch or two at the bottom, never high enough to touch the bottom of the heatproof bowl when it goes on top). When the water is at 220F (pop the sugar thermometer in there to check), take the gelatin sheets out of the bowl and wring them out, empty out all the water, then put them back in the heatproof bowl and put that back on top of Saucepan B. Stir vigorously with the spatula until completely melted. It will look very odd, and like it will never melt but it suddenly collapses into a syrup if you keep stirring.
6. If you are using a stand mixer, start it on low so the Golden Syrup is moving around (otherwise, your lovely assistant starts to whisk the Golden Syrup). Very carefully pour in the gelatin. Mix the two together at a low, constant speed.
7. Back to Saucepan A. When the mixture gets to 235F, turn off the heat. Carry carefully to the mixer bowl and add the mixture to the contents.  Mix on medium-high for at least five minutes until you see it expand and thicken.
8. Add the vanilla and salt and keep mixing for another minute on high speed (this can be messy, make sure aprons are on).
9. Pour into your waiting, lined tin. Sprinkle the top with icing sugar/cornflour and leave overnight. Next day, cut out hearts using a cookie cutter and roll the edges in sugar/cornflour or sanding sugar. Keep the scraps to put into cookies or eat there and then.
10. Marshmallows will keep for a week in an airtight tin.

Tips: You can also top the marshmallow with crushed nuts, chopped cherries or dust with cocoa for more interesting flavours and textures.  This recipe is based on the method used at the amazing Baked in Brooklyn and their first book, Baked - New Frontiers in Baking - is £9.90 on Amazon.

If you're using the electric mixer and helper method, make sure to have plenty of room to be able to safely get to the bowl and pour in the hot syrup in Step 7, and put a piece of wet kitchen paper under the bowl to stop it from slipping. You might want to make half the quantity, the first time, with the hand mixer method.

And yes, they are pretty much perfect to dunk into hot chocolate. Enjoy!