You can experiment with food colourings to get pretty pastel shades, even mixing colours to create shades such as turquoise and orange.
Once you've got the colour you want, you pile it all into a generous baking pan and refrigerate until set.
Turn your giant marshmallow out on a board heavily dusted with a cornstarch and icing sugar mix. You can cut them any size and shape, dusting as you go. Put them on a pretty cake stand and you've got a home patisserie.
Ingredients
2 cup white sugar
1 tsp. corn syrup
¾ cup water (to soak gelatine)
¾ cup water (to melt sugar)
4 tbsp. (envelopes) gelatin
2 tsp. pure vanilla extract
2 egg whites
½ cup icing sugar
½ cup corn starch
Method
Place white sugar, corn syrup and ¾ cups of water in a small pot. Bring to a boil on high heat, do not stir, then once boil reached, let simmer on medium heat until the temperature of the mixture reaches 250 degrees F. Use a candy thermometer. It should take between 10 and 15 minutes.
While the above mixture is simmering, sprinkle the gelatin and the vanilla extract on another ¾ cups of water in a second small pot and let soften without stirring for 5 minutes. Then turn on heat very low until the gelatin and vanilla dissolves (about 30 seconds). Then add food colouring of your choice and additional flavour extract (try peppermint extract for a truly interesting twist).
Once the sugar mixture reaches 250 degrees F pour the dissolved gelatin mixture into the sugar mixture and stir lightly to combine, then remove from heat.
In a large bowl with a traditional hand mixer (or you can use a stand mixer) whip the egg white on high until soft peaks form. Then reduce mixer speed and gradually add the combined sugar/gelatin mix until completely blended. Careful: Liquid is very hot.
Increase speed on the mixer to medium and whip 5 - 8 minutes until thick - it will resemble meringue
Generously spray a 9 x 13 baking pan with pan spray and evenly spread out marshmallow mixture. Place in the refrigerator for 1 hour or until set.
Combine corn starch and icing sugar and generously dust a cutting board.
Flip the marshmallow out of the pan (place upside down and tap lightly) and cut to desired size and shape, dusting each piece with the sugar mixture. The marshmallow is extremely sticky so the sugar mixture is necessary to coat it and make it manageable.
Kept in an airtight container at room temperature, the marshmallows will last for approximately one week.
Sebastien Centner is the director of Eatertainment Special Events in Toronto ( www.eatertainment.com).