Making marshmallows is a quick and easy process, but it involves specific timing and extremely hot sugar, so it helps to get all the equipment ready
Start by using a pastry brush to lightly brush your pan with vegetable oil then use a fine-mesh sieve to dust the pan with confectioners’ sugar
make sure the mixture is thick and forms a thick ribbon when the whisk is lifted
using wet fingers to spread and smooth it into the pan
our mixture should stand for at least four hours or overnight
The next step requires patience: Let the marshmallows stand at room temperature until they are no longer sticky and you can gently pull them away from the sides of the pan
While it’s not required, you can cover the pan of marshmallows loosely with tin foil.but never cling film
When cutting marshmallows, a long thin knife, such as a 6-inch utility knife, makes the process effortless, but a chef’s knife also works
Once the squares are cut, coat them in additional icing’ sugar, shaking off any excess.
Store homemade marshmallows, layered between sheets of wax or parchment paper, in an airtight container
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