You can easily turn this recipe into a standard marshmallow block to slice into squares. Simply grease a 20cm square tin, line with parchment and dust with the cornflour and icing sugar mix then pour in the marshmallow. Set for four to five hours then cut into cubes with a lightly oiled knife.
In a bowl, whisk together the cornflour and icing sugar. Lightly coat two baking trays with oil and line with baking parchment. Coat again with oil (I used sunflower oil spray which makes this really quick) then sift over the cornflour and icing sugar mixture in an even layer across both trays, reserving some for storage.
Soak the gelatine leaves in a bowl of cold water to soften and then place the egg whites and two tablespoons of the caster sugar in the bowl of a stand mixer fitted with the whisk attachment with a pinch of salt. In a saucepan, combine the remaining sugar with the golden syrup and water then place over a medium heat with a sugar thermometer. Heat the mixture to 110oc then start whisking the egg whites on high. Once the sugar syrup reaches 115oc, remove the pan from the heat. Squeeze the water out of the gelatine leaves then quickly stir into the sugar. With the mixer running on medium, carefully pour the syrup into the egg whites and add the vanilla paste. Whisk on high until the bowl is at room temperature.
Prepare two disposable piping bags by placing in pint glasses and folding over the top. Once the marshmallow is stiff and shiny, leaving a little trail when the whisk is lifted, divide between the two piping bags, smoothing the mixture down and twisting at the top. Take one of the piping bags and snip off an opening around 1cm and pipe vertically, pushing and slackening the pressure to create little folds then lift up sharply to create the ghost head. Repeat with the remaining mixture, swapping to the second bag when needed to create around 40 mini marshmallow ghosts. Press two silver balls into each one to create the eyes and spray with lustre if using. Leave to set for around 1 to 2 hours then carefully lift off the paper and arrange on a cake stand if serving as little sweets or place on top of hot chocolate. To store, sift over the remaining cornflour and icing sugar mix to prevent them sticking together and store in an airtight container for around three days.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/vanilla-marshmallow-ghosts/