Published by Quirk Marshmallow Madness costs £10.99 and is available from booksellers or through Amazon.

Classic Coating

You need a Classic Coating for each marshmallow recipe. Coatings are a great way to add flavour and texture and to personalise your marshmallows. When the basic coating is made, scoop out what you need for a recipe and add a myriad of flavours using a whisk (or food processor for ingredients that need to be finely ground).  

7oz icing sugar
3oz cornflour

Sift the ingredients together in a large bowl or combine them in a food processor.
I tend to make several portions at a time and store it in an airtight container; it keeps forever.
Notes: You can also use plain cornstarch or potato starch.

Classic Vanilla Marshmallows

You will need a preserve/cooking thermometer, a mixer and a whisk attachment, plus a baking pan and, in some cases, moulds.

4½ teaspoons unflavoured powdered gelatin, 4fl oz cold water
5oz sugar
4fl oz light corn syrup divided, 2fl oz water, eighth teaspoon salt
2 teaspoons pure vanilla extract
2oz Classic Coating plus more for dusting.

• Lightly coat an 8inx8in baking pan with cooking spray. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
• Stir together the sugar, 2fl oz of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil, stirring until it reaches 240°F.
• Pour the remaining corn syrup into the bowl of an electric mixer fitted with the whisk. Microwave the gelatin on high until melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running. When the syrup reaches 240°F, pour it into the mixer bowl.
• Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes. The vanilla marshmallows, after beating should be opaque, white, fluffy and triple in volume before you pour them into the pan, using an offset spatula to smooth it into the corners.
• Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating before cutting. A pizza cutter works well for squares.

Super vanilla-ise these marshmallows by adding a scraped vanilla bean or dab of pure vanilla bean paste along with the vanilla extract.