1. Add vanilla and a few drops of pink food colouring to a small/ medium bowl.

2. Line a flat tray with baking paper.

3. In a small bowl, mix together the 2 tablespoons of dextrose and cornflour and dust a little over the baking paper, saving the rest for later.

4. In a small saucepan combine dextrose, gelatine, and water.

5. Stirring occasionally, bring mixture to the boil over a high heat.

6. Boil rapidly for 5 minutes, stirring once or twice.

7. Pour hot mixture into the bowl with vanilla and food colouring.

8. Using electric beaters, beat on high for 10 - 12 minutes, until stiff and glossy.

9. Working quickly, (as marshmallow will begin to set immediately,) spread out onto the baking paper with a spatula to 2 -3 cm thick. You could use a piping bag at this stage to pipe marshmallow onto your cupcakes or biscuits.

10. Dust marshmallow with a little of the cornflour/dextrose mixture and allow to set.

11. After about half an hour, marshmallow will be ready to slice. Using a sharp non-serrated knife cut into small squares and toss in cornflour/dextrose mixture - dusting off the excess.

12. Store in a cling film lined airtight plastic container at room temperature up to 3 days.

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Try experimenting with different colours and flavours.....maybe a drop of rosewater or strawberry essence!