At a glance
You're making fluffy, fruit-packed cherry marshmallows that taste nothing like the shop-bought stuff, and you'll need a stand mixer and a candy thermometer to nail the texture. The process is quick (just 26 minutes of active work), but then patience kicks in as you let them set overnight to get perfectly springy. Once they're done, you'll cut them into shapes and dust with icing sugar for that gorgeous finish.
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Activate the gelatine
Pour the powdered gelatine into a small bowl and cover it with the measured water. Let it sit and bloom so it dissolves smoothly into the hot syrup later, giving the marshmallows just the right texture.
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Make the sugar syrup
In a small saucepan, combine granulated sugar, water and the first portion of invert sugar. Bring to the boil while stirring constantly, then keep heating until your thermometer reads exactly 110°C. Meanwhile...
For this step
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Whip in the stand mixer
Add the remaining invert sugar to the bowl of your stand mixer and set the whisk to medium speed. Measure out the fruit paste. Once the syrup in the pan reaches 110°C, start pouring it slowly and steadily into the bowl.
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How it went
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