Funfetti Marshmallows (and an Oreo Slice)
(adapted from my Oreo Marshmallow recipe, makes about 25 marshmallows)
250g (about 1 cup) sugar
2 tsp liquid glucose or light corn syrup
1 tbsp gelatine powder
1 large egg whites
1 tsp vanilla extract (or 1/2 tsp extract + 1 /2 tsp vanilla bean paste)
1/4 cup rainbow sprinkles, plus extra for decorating (softer ones are better than the crunchy ones)
Vegetable oil (or melted butter) for greasing
1/2 cup (75g) icing sugar, sifted
1/2 cup (75g) cornflour (cornstarch)
Grease and line the base and sides with baking paper in a 20cm square cake tin or a 17x27cm slice tin. Place caster sugar, glucose and 100ml water in a small saucepan. Place on low heat and stir until the sugar has dissolved. Place 100ml cold water in a small bowl and sprinkle gelatine powder over it and set aside to soften. Increase heat on saucepan to medium-high and insert a sugar thermometer. Boil for 3-5 minutes, until sugar thermometer reaches 120°C (250°F) (I got my candy thermometer from a $2 dollar shop for those wondering). Remove from the heat and carefully add gelatine to mixture and whisk until gelatine dissolves and no lumps remain (if you are worried about this step you can heat the bowl of gelatine over a pot of simmering water first to make it smoother before adding it).
Place egg white in a large mixing bowl and start beating with an electric mixer with a whisk attachment on high speed. Gradually add hot sugar syrup to the egg white while mixing, if you are using a hand mixer you should beat your egg whites to a stiff peak before you start adding the syrup, but it works fine to add it as soon as you start beating the egg in a stand mixer. Beat until mixture is glossy and white, about 5 minutes on a stand mixer and closer to 10 with a hand mixer. Fold in vanilla and 1/4 cup of sprinkles (or more if you wish!). Before mixture starts to cool too much, pour mixture into prepared tin and use a spatula to quickly smooth top. Leave to set at room temperature overnight. Use a greased knife to cut into 25 squares. You can then roll or top with extra sprinkles on the outside of each marshmallow. Mix icing sugar and cornstarch together and use to dust each marshmallow. Place on a piece of baking paper to dry about an hour, then store in an airtight container. Best eaten within two days.
Alternately, if you want to make this into an Oreo slice, before making the marshmallow mixture press 2 packs of oreo crumbs (centres removed) mixed with 1/3 cup (90g) butter melted into the bottom of your tin and bake at 180°C (350°F) for 10-15 mins, then pour the marshmallow mixture over the top. Top with more sprinkles and chill in the fridge until set.