steve bennett

steve bennett

25th February 2011
steve bennett


old school marshmallows. flavouring can be added, add to the cooling mix as it whips, using compounds.


  • 220g caster A
  • 3/4 dessert spoon glucose A
  • 150ml water A
  • 1 egg white B
  • 3+1/2 bronze gelatine.(soaked) C


dissolve A, then boil to 118C/soft ball.
when the syrup is nearly at temp, whip the egg white until ribbon stage.
when 118 is achieved, pour the sugar mix into the still whipping egg white. make sure you pour between bowl and whisk, as the sugar will set as soon as it touches steel. the mix will bulk up, then add the warmed gelatine, and keep whipping until the mix is cold. pour into a tray lined with cling film and dusted with a mix of cornflour and icing sugar, sprinkle more on top, then cling film and put something on top to level it off.
when set, cut to required size and shape.
alternatively when still pliable, pour into piping bag, pipe into logs, and cut to pieces, like the old flumps from the school tuck shop!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.