185 ml water, divided into two portions
\n7 g gelatine powder
\n170 ml light corn syrup (or glucose syrup)
\n400 g white sugar
\n1 tablespoon vanilla extract
\n1 heaped tablespoon cornflour
\n1 heaped tablespoon icing sugar<\/p>\n
1 pack Kambly Petit Beurre Lait or Cr\u00e9mant<\/p>\n
<\/p>\n
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\nLeave to rest:<\/strong> At room temperature, at least 4 hours or overnight<\/p>\n"}],"recipe-duration":"50","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Line a brownie baking tin with cling film and spray with non-stick cooking spray."},{"preparation-step":"Pour half of the water into a bowl. Place the gelatine in the water to soak."},{"preparation-step":"While the gelatine soaks, add the remaining water, corn syrup and sugar to a pan. Bring the mixture to a boil over medium heat. Allow the mixture to boil for approx. 1 minute."},{"preparation-step":"Carefully pour the hot sugar mixture into the gelatine mixture and blend with a blender for approx. 15 minutes at maximum speed. Blend until the mixture is fluffy and forms stiff peaks."},{"preparation-step":"Add the vanilla extract and beat further until well blended."},{"preparation-step":"Pour the marshmallow mixture into the prepared brownie baking tin and smooth with a greased spatula."},{"preparation-step":"Allow the marshmallows to rest for at least 4 hours or overnight."},{"preparation-step":"Mix the corn starch and icing sugar in a shallow bowl. "},{"preparation-step":"Cut the marshmallows into pieces using oiled scissors or an oiled kitchen knife."},{"preparation-step":"Lightly sprinkle the marshmallows with the cornstarch mixture and store in an airtight container."},{"preparation-step":"For the Smores: Grill marshmallows over the fire, place on a Kambly Petit Beurre and cover with a second Kambly Petit Beurre. Enjoy immediately."}],"recipe-author":{"name":"