Marshmallow fudge topped with French meringue

For the fudge, place the sugar and water in a large heavy-based saucepan. Stir over low heat until the sugar has dissolved. Add the butter and syrup, and stir until the butter has melted. Add the condensed milk and stir until it comes to a boil. Boil very slowly, stirring continuously, until it reaches soft ball stage (115°C). Remove from heat, add the vanilla and beat until it thickens.

Line an oven tray with baking paper. Pour half of the fudge mixture onto the baking paper. Cut the marshmallows in half and scatter them on top of the fudge. Pour the remaining fudge mixture on top and spread evenly. Set aside to cool and cut into squares when cold.

For the French meringue, preheat the oven to 140°C. Line 2 baking sheets with baking paper and set aside.

Using an electric mixer, beat the egg whites and a pinch of salt until soft peaks begin to form. Slowly add the castor sugar until stiff peaks begin to form.

Fold in the vinegar, cornflour and vanilla essence. Using an ice-cream scoop, scoop dollops of meringue onto the baking sheets.

Reduce the oven heat to 120°C and bake the meringues for 1 hour. Switch the oven off and leave the meringues to cool in the oven for a further hour.

To serve, place the fudge squares on a serving dish and top with the French meringues.