Grease the pan with butter: Softened butter is your best friend here. Grease the pan well with softened butter and you’ll have no trouble removing it. To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) It's also selling a range of interesting new eggs from the big chocolate brands, along with some classic hot cross bun flavour variations. Chocolate eggs

Sugar: You’ll need two types of sugar – white granulated and icing (powdered) sugar. Granulated in the marshmallows and icing sugar to coat them. Use a candy or instant read thermometer, it should read 250 F. Where do I find freeze dried raspberries? To really zero in on that berry flavor I also use freeze dried raspberries which are intensely flavorful, but because it’s so fine and light, it won’t affect the texture. The result is a potent raspberry flavor. You'll also find apple and cinnamon, and St Clements (orange-flavoured) hot cross buns for the same price. Available at Tesco . Sweet treatsThere's plenty to entice this spring. A series of stylish supermarket eggs could give luxury brands a run for their money if you're keen to impress a loved one for less, while those looking for something new and unusual are spoiled for choice when it comes to exotic hot cross bun flavours, from red velvet to gin. There's even an Easter egg made entirely of cheese! Remove the pan from the heat and with the whisk in the stand-mixer running on low, slowly pour the syrup into the gelatine mixture. Place the remaining water, orange juice, sugar and glucose into a saucepan (photo 2) over medium heat. Give it a gentle stir to dissolve the sugar, clip a thermometer to the side, then bring it to a boil (photo 3) – it will boil for about 15 minutes until it reaches a temperature of 130C / 260F. Homemade marshmallows are absolutely, always worth the effort. Store-bought marshmallows (even the ‘gourmet’ ones!) use a ton of sugar and preservatives to keep the marshmallows good for a long shelf life. They are rather disappointing as they are overly sweet and quite firm and dry. On the other hand, homemade, with the right ingredients and right ratios, are super soft, springy and nobody in their right mind would choose store-bought after trying these.

Layer: Tip half the marshmallow into your buttered pan and spread it out. Drizzle over some more caramel and swirl it with a knife. Repeat the process with the rest of the marshmallow and caramel.When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot.