Homemade marshmallow is the yummiest, fluffiest thing. Easy and inexpensive too. The recipe will make the sort of standard coconut-covered marshmallows most people know, but it can also be used in moulds to make cool shapes. At Easter, marshmallow eggs or bunnies are very appropriate, and make delicious gifts.
This Easter I’m making quite a lot of marhsmallow eggs for my loved ones – they’ll be nestled in a basket with my home-made fudge, and some rich, moist fruit cake. 
Method: Put the salt, gelatine and cold water into a bowl. Stir and allow gelatine to swell. 
Add sugar and hot water to large saucepan. Bring to boil, stirring to ensure sugar is dissolved, and remove from heat. Add the gelatine mix to the saucepan and stir well until the gelatine has dissolved. Then allow mixture to cool slightly. Beat well with electric beaters until the mixture turns thick and white in colour. Add the lemon juice and vanilla. Colour the mixture with a few drops of colouring if you wish. Beat well to mix through.
Pour into the tins or moulds and leave for a few hours to set.
If you are making traditional marshmallows, remove from tin, cut into cubes and roll in plain or toasted coconut.
*Toast coconut by placing in dry frypan over high heat and stirring until it colours. Remove from heat straight away and let cool before using.
If you are making moulded items, remove from shape and place on some non-stick baking paper. Use a small clean brush and some food dye to paint any markings on your shapes. Shapes can then be joined if desired by pressing surfaces lightly together.
