Make the syrup: Combine water, sugar and glucose (or corn syrup) in a large saucepan over medium-high heat. Give it a little stir to start the sugar dissolving then bring it to a boil until it hits 130 °C / 265 °F on a candy thermometer. These caramel marshmallows are like little soft pillows of sweet, delicious caramel. Rich, sweet, a little salt (or a lot – it’s up to you) and springy, homemade marshmallows are a million times better than any store-bought version I’ve ever tried. It will look ‘fluffy’ and be pulling away from the sides of the bowl. Can I make these with strawberries instead? Strawberry Marshmallows! My plan with these was to surprise The Husband with them. To have him walk in the door, and be greeted by a big mug of cocoa with a heart on top. Instead, my plans got foiled and he ended up being home when I made them. And photographed them. And complained about getting marshmallow goo in my hair. And chocolate all over my face. (True story.)

These caramel marshmallows are best stored in a cool place, like the pantry, in a tightly sealed container. Can you refrigerate marshmallows? Once the marshmallow is looking white and voluminous, add the vanilla and orange zest (photo 9). Mix it through with a little orange colouring if you want your marshmallows more coloured, then you’re ready to set it.Scrape your marshmallow into a greased 9 inch square tin (photo 10) then you can use lightly damp hands to press it out flat (photo 11, below).

The thing is, even when we’re talking about marshmallows (basically pure sugar), I don’t want to skimp on ingredients. So instead, I went with fresh raspberries, and I am so glad I did. Out of season, yes, but well worth the splurge. Raspberry jello doesn’t even begin to compare to the bright, fresh flavor these marshmallows have. Dunked in hot cocoa and allowed a few minutes to melt, they begin to flavor the entire mug. It’s like getting raspberry kisses with every sip. Liquid glucose syrup: Liquid glucose or light corn syrup can be used here. It’s added to the sugar syrup to keep it smooth and easy to make. Best gins to buy - see which supermarket gins topped our blind taste test, impressing four independent experts

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These caramel swirl marshmallows have a distinct caramel flavour with it both mixed into the mallow and rippled throughout it. You can use homemade or store-bought caramel, salted or unsalted and just try to resist eating one after another. Let it set 8 hours or overnight (best). Then drop the marshmallow out of the tin onto a chopping board. Use a greased knife to cut it into squares (photo 13), then dust them in a mixture of icing sugar and cornflour (cornstarch) (photo 14). What’s more, making marshmallows at home is so much fun and truly satisfying. They’re perfect for gifting too. Ingredients you’ll need Vanilla extract: You just need a little vanilla as it enriches and balances the flavour. Don’t use essence though which is a synthetic flavouring as opposed to natural vanilla extract.