These marshmallows are lovely on their own and to make s’mores.

You can go crazy with all kinds of flavours! 

It’s not hard to make but you’ll need a stand mixer to safely pour boiling syrup into the egg whites you’re whipping. You’ll also need a candy thermometer.

Since I discovered doTerra essential oils, I use their edible oils as natural flavours in food like the citrus ones (orange, tangerine, lemon, bergamot, lime, grapefruit), ginger, lavender and different herbs.

Pro Tip: glucose is very sticky. To handle it more easily, run your fingers under cold water and use them instead of a spoon to take the amount you need.

Soak the gelatin in cold water and let it bloom (absorb the water) while you make the syrup. If the outside temperature is very hot, put the gelatin in water in the fridge after 10 minutes.

Put the egg whites and salt in the mixer bowl with the whisk attachment but don't start whipping yet.

Put the water, glucose and sugar in a saucepan on medium-high heat to make the syrup.

When the syrup reaches 115C (234F), start whisking the egg whites on medium-high speed. Strain your gelatin to remove all excess water, melt it in the microwave (or gently in a saucepan) and keep it near the syrup.

Boil the syrup until it reaches 121C (250F).

Take the saucepan off the heat, immediately add the melted gelatin and stir a couple times to make sure it's evenly distributed (heated sheet gelatin will start to foam very quickly at that temperature and will boil over).

Lower the mixer speed to medium and lowly pour the hot syrup on the foamy egg whites being whipped. To avoid burning your hands with splashes of syrup, do not pour the syrup on the whisk but try to aim close to the sides of the bowl. Try not to touch too much the sides of the bowl to avoid cooling down the syrup too fast. As a safety precaution, you could wear gloves or a tea towel wrapped around your hand as long as you have a good grip on the handle of the saucepan.

Once you've poured the syrup, whisk on high speed until the marshmallow mixture has almost completely cooled down. You should be able to see the whisk marks on the surface. In the last minute of whisking, feel free to add any flavour you fancy! For a simple vanilla marshmallow, you could use 1 teaspoon of vanilla. With doTerra essential oils I use 3 drops for that size of batch. Before removing from the mixer, try a little bit to check if the flavour is strong enough and adjust to your taste!

Grease a square mould or grease parchment paper (or a Silpat baking mat) that you place on a baking tray and sift the mix of corn starch/icing sugar all over the surface.

Pour the marshmallow mixture on it. Use a flat spatula (grease the blade so it doesn't stick) to level the mixture to the thickness you want (I suggest between 2.5 to 4cm or 1 to 1.5"). Let is set a few hours at room temperature. When ready, it will still feel sticky to the touch but nothing will stick to your finger when you poke the surface of the marshmallow.

Sift the mix of icing sugar and corn starch over the whole surface. Use a sharp greased knife to cut the marshmallows into the desired size and shape or use a cookie cutter to make special shapes!

Throw individual marshmallows into a bowl with the mixture corn starch/icing sugar and make sure the whole surface is covered. It will prevent the marshmallows from sticking to one another and the surface from drying out.

Keep up to 1 week in the fridge.