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礼物！就像粉色的絮云一样轻，香甜可口，而且只要加入微量纯香草精。切成块状，包装进漂亮的粉白相间的袋子，可以用作女子婚前单身派对、女孩生日聚会，或者情人节礼品。
Makes about 30
做30份。
需用食材：
1 tablespoon icing sugar
一汤匙糖粉
1 tablespoon cornflour
一汤匙玉米粉
2 tablespoons powdered gelatine
两汤匙明胶粉
400g granulated sugar
400克砂糖
50g golden syrup
50克糖浆
2 large egg whites
蛋清，用量为两个较大的鸡蛋
pinch of salt
少量盐
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 将糖粉和玉米粉放进小碗中搅匀。在23平方厘米的烘烤听罐中轻抹一层油，深度大约为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 在另一个小碗里倒入6汤匙冷水，撒入明胶粉，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 将糖倒入一个中等大小的平底锅，加入250毫升水和糖浆。用中火烘焙，直到糖溶解。大火烧开，继续煮，直到糖浆到达120摄氏度/250华氏度的高温（按照糖果温度计测量）。关火，加入海绵状的明胶粉，搅拌至完全均匀，明胶粉溶解。
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 将蛋清放入带有搅蛋器的电动搅拌机。加入少量盐搅拌，直到蛋清成形。缓缓加入香草和热的明胶浆，继续搅拌3至4分钟，直到拿开搅拌器时，碗内保持带状痕迹。
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 将其中的一半倒入准备好的听罐里，放在平台上。在剩余的一半内加入少量粉色食用色素，搅拌，直到均匀着色。将粉色棉花糖倒在白色棉花糖的上方，晾凉至凝固（最少两个小时）。
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 待棉花糖完全冷却凝固，在面板上撒上剩余的糖粉和玉米粉。小心地倒出棉花糖，放在准备好的台面上，用刀切成块状。包装前在每块棉花糖上撒糖。
7 Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days.
7 装入条状纸袋。放进密封盒内，可保留3天。