Add 50 g powdered gelatin or 10 sheets of leaf gelatin to 1 cup of cold water and set aside to soften.
Boil for 15 min, 4 cups of sugar and 2 cups of boiling water and the softened gelatin mixture then cool until lukewarm.
Next, beat this mixture in an electric mixer until thick and white. Pour into 2 wet lamington tins (28 cm x 18 cm) and refrigerate for about 12 hours. if left longer the surface dries more and it is easier to handle.
Cut marshmallow into squares with a large wet knife and turn out into a mixture of 1 cup of icing sugar and 1/2 cup of maize corn flour (cornstarch) – make sure each piece is well coated otherwise they will stick.
Store between layers of waxed paper or baking paper.