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Pink and white vanilla marshmallows
粉白香草棉花糖
Homemade marshmallows are the stuff of dreams! They are light as pink fluffy clouds, oh-so-sweet and with just a hint of pure vanilla extract. Cut into squares and package into pretty pink- and white-striped bags for hen nights, girly birthday parties and Valentine's Day treats.
自制棉花糖是最令人渴望的禮物！就像粉色的絮云一樣輕，香甜可口，而且只要加入微量純香草精。切成塊狀，包裝進漂亮的粉白相間的袋子，可以用作女子婚前單身派對、女孩生日聚會，或者情人節禮品。
Makes about 30
做30份。
需用食材： 1 tablespoon icing sugar
一湯匙糖粉
1 tablespoon cornflour
一湯匙玉米粉
2 tablespoons powdered gelatine
兩湯匙明膠粉
400g granulated sugar
400克砂糖
50g golden syrup
50克糖漿
2 large egg whites
蛋清，用量為兩個較大的雞蛋
pinch of salt
少量鹽
1 teaspoon vanilla extract
一茶匙香草精
pink food colouring paste
粉色食用色素
制作方法： 1 Mix the icing sugar and cornflour in a small bowl. Lightly grease a 23cm square tin with a depth of about 5cm with a little sunflower oil and dust with the icing sugar and cornflour mix, tipping out and reserving the excess.
1 將糖粉和玉米粉放進小碗中攪勻。在23平方厘米的烘烤聽罐中輕抹一層油，深度大約為5厘米，加入少量葵花子油，撒上糖粉和玉米粉混合物。倒出，并保留多余的部分。
2 Measure 6 tablespoons of cold water into another small bowl, sprinkle over the gelatine and set aside.
2 在另一個小碗里倒入6湯匙冷水，撒入明膠粉，放在一旁。
3 Tip the sugar into a medium-sized pan, add 250ml water and the golden syrup and place the pan over a medium heat until the sugar has dissolved. Bring the mixture to the boil and continue to cook steadily until the syrup reaches 120C/250F on a sugar thermometer. Remove from the heat, add the sponged gelatine and stir until thoroughly combined and the gelatine has melted.
3 將糖倒入一個中等大小的平底鍋，加入250毫升水和糖漿。用中火烘焙，直到糖溶解。大火燒開，繼續煮，直到糖漿到達120攝氏度/250華氏度的高溫（按照糖果溫度計測量）。關火，加入海綿狀的明膠粉，攪拌至完全均勻，明膠粉溶解。
4 Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Add a pinch of salt and whisk until the whites hold a stiff peak. Add the vanilla and the hot gelatine syrup in a steady stream and continue to whisk for a further 3–4 minutes, until the mixture will hold a ribbon trail when the beaters are lifted from the bowl.
4 將蛋清放入帶有攪蛋器的電動攪拌機。加入少量鹽攪拌，直到蛋清成形。緩緩加入香草和熱的明膠漿，繼續攪拌3至4分鐘，直到拿開攪拌器時，碗內保持帶狀痕跡。
5 Pour half the mixture into the prepared tin in an even layer. Add a tiny amount of pink food colouring paste to the remaining mixture and stir until evenly coloured. Pour the pink marshmallow over the white and leave to set (at least 2 hours).
5 將其中的一半倒入準備好的聽罐里，放在平臺上。在剩余的一半內加入少量粉色食用色素，攪拌，直到均勻著色。將粉色棉花糖倒在白色棉花糖的上方，晾涼至凝固（最少兩個小時）。
6 Once the marshmallow has completely set, dust the work surface or a board with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out on to the prepared board and cut into squares, using a sharp knife. Dust the individual marshmallows before packaging.
6 待棉花糖完全冷卻凝固，在面板上撒上剩余的糖粉和玉米粉。小心地倒出棉花糖，放在準備好的臺面上，用刀切成塊狀。包裝前在每塊棉花糖上撒糖。
7 Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days.
7 裝入條狀紙袋。放進密封盒內，可保留3天。
