Store the marshmallows in an airtight container until required. These can be made up to a week in advance
- 125g strawberries, hulled
- 1 tsp lemon juice
- 2½ tbsp gelatine powder
- 450g caster sugar
- 160ml golden syrup
- 4-5 tbsp cornflour, for dusting
- Put the strawberries in a food processor and blend to a purée. Pour into a large mixing bowl and stir in the lemon juice. Sprinkle over the gelatine powder and leave to soak.
- Put the sugar, syrup and 200ml water in a saucepan and heat very gently, stirring occasionally, until the sugar has completely dissolved. Bring to the boil and heat to 140ºC, then remove from the heat and leave to cool for a couple of minutes.
- Using an electric hand whisk on high speed, whisk the strawberry mixture until well blended. Reduce the speed to medium, then gradually drizzle the syrup down the edge of the mixing bowl, whisking all the time. Whisk for about 10 minutes until the mixture is very thick and throwing out strands from the beaters.
- Pour the mixture into a baking tray lined with greased clingfilm and lay another sheet of greased clingfilm over the top. Leave to set in a cool place for at least 2 hours until the marshmallow feels firm and set.
- Peel off the clingfilm and lightly dust the top of the marshmallow with about 1 tbsp cornflour. Turn out on to a board and peel off the remaining clingfilm. Dust with more cornflour, then cut into 2cm cubes using a sharp, greased knife (the cubes will be very sticky). Alternatively, cut rounds from the marshmallow using a small cookie cutter (you will end up with fewer marshmallows). Sift the remaining cornflour on to a large plate and roll each marshmallow to coat. Toss well to remove any excess cornflour.
Recipe from Perfect Wedding Favours by Susannah Blake (£9.99, Ryland Peters & Small). Photography: Carolyn Barber.
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