Mallow & Marsh Raspberry Marshmallow Bar Coated in 70% Dark Chocolate - Multipack – 12 x 35g

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My normal baking pots are average height, so I thought it would be fine with the sugar&honey heating, but as Sam mentioned, it does rise quite high, so I ended up switching to a large pasta pot near the end just to control the mixture better.

To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)

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These caramel marshmallows do not contain any eggs. Sometimes, egg whites are added to marshmallows which gives them a lighter, fluffier texture. Personally, there isn’t enough difference in texture for me to take the time to add egg whites if I’m just cutting it up into squares like these. Gelatine powder: I prefer measuring the gelatine out in spoons so you know you have exactly the right amount. There's plenty to entice this spring. A series of stylish supermarket eggs could give luxury brands a run for their money if you're keen to impress a loved one for less, while those looking for something new and unusual are spoiled for choice when it comes to exotic hot cross bun flavours, from red velvet to gin. There's even an Easter egg made entirely of cheese!

Don’t feel like orange marshmallows? No problem. Swap the orange juice for water, leave the zest out and add extracts as you like. Peppermint is great at Christmas, aniseed at Halloween maybe, or just add more vanilla. There are so many flavours to choose from and you can make them all using this recipe. It will look ‘fluffy’ and be pulling away from the sides of the bowl. Can I make these with strawberries instead? Strawberry Marshmallows! These orange marshmallows have orange in two natural forms – juice and zest. The juice is already in there but now we need to add the rest. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect.Make the syrup: Combine water, sugar and glucose (or corn syrup) in a large saucepan over medium-high heat. Give it a little stir to start the sugar dissolving then bring it to a boil until it hits 130 °C / 265 °F on a candy thermometer. Preheat the oven to 180 ̊C, gas mark 4. Grease 3 x 18cm round sandwich tins, then line the bases with baking parchment and lightly dust the sides with flour. While you are waiting, put the gelatine leaves into a small bowl of water to soften. When the temperature reaches 115-120°C (239-248°F) on the thermometer, start to whisk the egg whites in your food mixer or with an electric hand whisk until just stiff.

Pour the marshmallow fluff into your prepared pan, and use the spatula to spread the mixture to the edges. If you find the swirls have gotten too mixed in, you can dot the top of the marshmallow with a few more drops of raspberry syrup, and use just the edge of the spatula to swirl them around. You want to be sure there are no puddles of syrup sitting on top of the marshmallow when you're done, but also be careful not to over mix, or the swirled effect will be lost.

These caramel marshmallows are like little soft pillows of sweet, delicious caramel. Rich, sweet, a little salt (or a lot – it’s up to you) and springy, homemade marshmallows are a million times better than any store-bought version I’ve ever tried. Meanwhile make the marshmallows: put the sugar, liquid glucose and 200ml water in a heavy-based saucepan set over a low heat. Heat very gently until the sugar dissolves, then turn up the heat and cook until the mixture reaches 125ºC on the thermometer. Meanwhile, put the 20 gelatine leaves in a bowl of cold water to soak. Once the syrup reaches about 110ºC put the egg whites in a large mixing bowl, or the bowl of a stand mixer, and whisk until they form stiff peaks (where the peaks of egg white won’t fall over on themselves when you lift out the beaters). As soon as the syrup reaches 125ºC, remove it from the heat and, with the mixer still whisking, pour the syrup gently into the egg whites, trying not to hit the side of the bowl or the beaters with the hot syrup, as it will solidify. Once all the syrup is incorporated, squeeze out the water from the gelatine leaves and add those too. Let it set 8 hours or overnight (best). Then drop the marshmallow out of the tin onto a chopping board. Use a greased knife to cut it into squares (photo 13), then dust them in a mixture of icing sugar and cornflour (cornstarch) (photo 14). Some products or ranges aren't available yet. We've included dates where available, and will update this guide when new information comes in.