Low GI Marshmallows – Sugar fix without the high!

• 14g powdered gelatine or in leaves
• 400 palm sugar – the real
  stuff or agave nectar
• 2 tsp vanilla extract
  / coffee extract or any other flavourings
• 1 tbsp icing sugar
• 3 tbsp cornflour

1. Place the gelatine and 100ml of cold water into the bowl of
   a food processor. Set aside until softened.
2. Meanwhile, pour the sugar and 175ml of cold water into a
   heavy-based saucepan and bring to a rolling boil on a medium to high heat,
   stirring continuously, until the sugar dissolves.
3. Reduce the heat to low and simmer the mixture gently for
   15-20 minutes, until a sugar thermometer dipped into the mixture reads
   113C/235F: the soft-ball stage. Do not leave unattended.
4. As soon as the sugar syrup reaches the correct temperature,
   slowly blend the softened gelatine in the food processor on its lowest setting.
   Gradually pour in the sugar syrup in a slow, steady stream, whisking
   continuously until all of the syrup has been fully incorporated in the mixture.
5. Add your favouring, then increase the blending speed and
   blend for 18-20 minutes, or until the mixture has thickened, cooled and is
   beginning to set. It will look like it will never happen but it will! Just
   watch it transform itself!
6. Meanwhile, line a 20cm/8in square, deep-sided cake tin with cling
   film. Mix together the icing sugar and cornflour and dust the tin with a little
   of the mixture to evenly coat the base and sides. Reserve the remaining icing
   sugar and cornflour mixture for later.
7. Pour the marshmallow mixture into the prepared tin and
   smooth the surface with a palette knife or spatula that has been dipped in
   boiling water. Dust the top of the marshmallows with a little more of the icing
   sugar and cornflour mixture, then cover the tin with cling film and set aside
   in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in
   the fridge.)
8. A few ideas if you feel creative: line the base with toasted
   coconuts, crushed nuts, crushed cookies or whatever tickles your fancy and top
   with the same.
9. Once the marshmallow mixture has set, turn out the
   marshmallow slab onto a clean work surface dusted with the remaining icing
   sugar and cornflour mixture except if you used another topping. Peel off the cling
   film and cut the marshmallow into 36 cubes. Dredge the marshmallows in the
   icing sugar and cornflour mixture to coat. Store in an airtight container in a
   cool, dry place for up to three weeks.

1. If you loosely cover the marshmallows for 24h with cling
   film and leave outside, they will become even fluffier.
2. For those who like the marshmallow spread, just put the
   mixture in an airtight jar and keep in the fridge!