You will need a candy thermometer for this recipe
500g caster sugar
1 tbsp liquid glucose
2 tbsp powdered gelatine
2 egg whites
1 tbsp vanilla paste 16 vanilla cup cones
1 packet Wizz Fizz original sherbet
Dollar Sweets 100s and 1000s, to decorate
To make marshmallow combine sugar, glucose and 200ml water in small saucepan and stir over low heat until sugar dissolves. Increase heat to high and simmer, do not stir, until temperature reaches 121ºC.
Meanwhile, sprinkle the gelatine over 200ml of warm water and leave to stand 10 mins then place over a saucepan of simmering water and stir until gelatine dissolves. Carefully add gelatine to hot sugar syrup.
Whisk egg whites to stiff peaks then, with the beaters running, slowly pour in the sugar syrup in a thin stream. Add vanilla and whisk until combined. Pour into a shallow, rectangular dish and refrigerate 30 mins until slightly set.
Transfer the slightly set marshmallow to a piping bag fitted with a large (2cm), plain nozzle.
Spoon 1-2 tbsp of sherbet into each ice cream cone. Pipe enough marshmallow on top to come just to the top of the cone. Sprinkle with Dollar Sweets 100s and 1000s to serve.