A little vegetable oil, for oiling the tray
30g gelatin powder
300g caster sugar
125g golden syrup
2 large egg whites
Pinch of salt
2tsp vanilla extract

250g toasted desiccated coconut

Rub a shallow, 20cm x 20cm cake tin with oil and shake in half of the coconut to coat

Dissolve the gelatin in 155ml of warm water until soft and transparent

In a medium saucepan, heat the sugar and golden syrup and 125ml of water, stirring until the sugar has dissolved. Bring the sugar liquid to the boil and boil until it reaches the softball stage – 115°C on a sugar thermometer. Don’t stir while the mixture is boiling. Once it has reached the correct temp take off the heat and leave to cool for about 4-5mins

Now pour the soaked gelatin into the sugar syrup, it will bubble up but will settle

Put the egg whites in the stand mixer bowl, using the whisk attachment beat until stiff peaks form

With the mixer on low speed, pour in the sugar mix in a slow trickle, then beat until really thick, bulky but pourable (the beater should leave a trail that takes a few seconds to sink back into the mix). Takes about 10mins

Pour into the tin and leave to set in a cool place (not the fridge) for an hour or two.

Turn the marshmallow out on to chopping board, Coat a knife with oil, and use to ease the marshmallow out on to the board; make sure all its surfaces are dusted with the coconut

Cut into squares, and store in an airtight tin lined with parchment.