Sometimes I want to make a recipe more because I’m as curious about the production process as I am about eating the final result. In the case of this marshmallow, that was a process that saw a lot of gooey mixture being splattered all over me and the kitchen. I’m still picking bits off the wall.

Folks – if you’re going to make this, use the biggest bowl you’ve got because otherwise it is going to go everywhere. I was just too lazy to drag the mother of all mixing bowls out of the cupboard. But nothing else will do when you’re whipping up hot syrupy liquid into puffy clouds of sweet nothing.

After that kind of warning, I suppose that it’s going to come as no suprise that I had to carefully prise the pages of, wait for it, Sticky, Chewy, Messy, Gooey open to type up this recipe because, oh yes - I also managed to splash that with molten marshmallow as well.

Homemade marshmallows from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 20 large marshmallows

You’ll need:

1 cup cold water
3 tablespoons unflavoured gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla
Cornstarch and icing sugar for dusting

1. Pour 1/2 cup of the cold water into a large ixing bowl or the bowl of a mixer. Sprinle the gelatin evenly over the water, 45 to 60 minutes.

2. In a large saucepan, combine the remaining 1/2 cup of cold water, the granulated sugar, the corn syrup and the salt. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.

3. Increase the heat to high and let the mixture come to a boil. Cook the syrup, without stirring, until it reaches 240F on a candy thermometer. Do not allow the syrup to go past 244F or the marshmallows will be rubbery rather than tender.

4. Remove the syrup from the heat and slowly beat it into the dissolved gelatin with an electric mixer set at low speed. Increase the mixer speed to high and continue beating until the mixture is very thick and white but still warm – about 15 minutes. Beat in the vanilla.

5. Generously dust a 9/13 inch baking pan with cornstarch. Pour the marshmallow mixture into the pan, smooth the top with a spatula and dust the top liberally with icing sugar.

6. Let the marshmallow stand, uncovered, for 8 to 12 hours to firm up. Turn the marshmallow from the pan on to a sheet of greaseproof paper liberally dusted with icing sugar. Cut into 20 large squares. Dust each square with more icing sugar. Store in a tightly covered container until ready to serve.

Cook’s notes

Next time, I’d ease off on the vanilla essence a little bit. It was just a touch too strong for my tastes.

And, next time, I’ll play with some food colouring for variety.