I use this recipe to make marshmallow eggs but you can cut it into squares and dust with icing sugar. Homemade marshmallows are great for toasting.
3 dessertspoons Gelatine
1 cup Sugar
270 ml or ½ a pint Water
250 g (½ lb Icing Sugar (powdered sugar)
1 tsp vanilla
icing sugar for dusting
Several cups of Corn flour or icing sugar for moulding – if making eggs
Put gelatine into a saucepan with water and sugar. Boil for 8 minutes and allow to cool.
If making eggs, while the mixture is cooling fill a shallow pan with corn flour or icing sugar to a depth of 2-3 cm or 1 ½ inches. Use a real egg to make impressions in the flour pressing the egg down firmly then removing.
When the sugar syrup has cooled pour it into a bowl, then add the icing sugar and vanilla. Using an electric mixer beat until thick and white. I divided my mixture in ½ and added a couple of drops of raspberry essence to one half and used ½ a tsp of vanilla essence in the white half.
To make eggs use a wet spoon to scoop the mixture and deposit into the moulds you have made in the flour. Leave for several hours to set. I was impatient and tried to photograph mine before they were properly set. Was very annoyed with self as were much firmer and easy to handle several hours later!
If not making eggs simply pour the mixture into a wet sponge roll tin (run the tin under the tap then pour the water out), leave Marshmallow for several hours to firm. Cut into squares and dust with icing sugar or roll in toasted coconut.