Line a 9x13 or 12x12 inch tin with greaseproof paper, and dust with icing sugar.
2.
Combine caster sugar, glucose syrup and 200ml water in a heavy-bottom pan, and bring to the boil.
3.
Meanwhile, soften the gelatin in 140ml water.
4.
Whisk the egg whites until fluffy.
5.
Once the sugar mixture reaches 127C on a candy thermometer, remove from heat and pour in the gelatin and its soaking water - this will bubble up and is very hot, be careful!
6.
With the mixer on low speed, continue to beat the egg whites while pouring in the hot sugar syrup. Add vanilla extract.
7.
Increase mixer speed and beat for 7-10 mins until the mixture is stiff and holds its shape.
8.
Pour into prepared tin and leave for 1-2 hours to set.
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