Step 1

Line a 20cm x 20cm tin and set aside.

Step 2

Place 2/3 cup water and 500g sugar into a saucepan over medium heat.

Step 3

Once sugar has melted into the water, clip your candy thermometer onto the side of your saucepan, ensure the tip is touching the toffee, and allow it to come to roughly 220C.

Step 4

Meanwhile, boil the kettle, pour 1/2 cup boiling water into your mixing bowl and sprinkle 6 1/2tsp of gelatine powder across the water's surface. Let sit for a moment, then whisk the gelatine into the water until thoroughly combined. Set aside.

Step 5

Once your toffee has reached temperature, remove it from the heat, and set it down on a cool part of the cook-top for roughly 2 minutes.

Step 6

Turn your electric beaters onto it's lowest setting, and start mixing your gelatine as you pour your toffee down the side of your mixing bowl, allowing it to slowly drip into your gelatine.

Step 7

Turn your beaters to its highest setting, and whisk until the mixture has roughly doubled in size and is smooth, glossy and thick.

Step 8

Add vanilla essence and a pinch of salt. Whisk only until incorporated, and then spoon your marshmallow mixture into your prepared tin.

Step 9

Sift a layer of icing sugar on top of your marshmallow, and set aside to set for 4-6 hours.

Step 10

Remove your marshmallows from their tin, cut them up with a sharp oiled knife. Roll your marshmallows in the remainder of your icing sugar mixture, and enjoy.