Marshmallows

Marshmallows

Author: Yvonne Walus - Recipe writer

Photographer: Carolyn Robertson

Serves: 36 (makes 36)

Time to make: 20 mins , plus 30 mins setting

Ingredients

1 bottle (250ml) original 100% maple syrup (I used Steeves Maples) or 1 cup liquid honey
2 tablespoons gelatine or
1 tablespoon agar agar
¼ cup cold water
¼ cup cocoa
¼ cup cornflourcornstarchX

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Instructions

Stay Awake

1 Place gelatine in a blender bowl and add cold water. Leave to soak. Pour maple syrup into a saucepan and bring to the boil. Stir with a wooden spoon and boil for 2 more minutes. Remove from heat and leave for 5 minutes to cool.

2 Pour warm maple syrup into the gelatine mix and stir. Beat with an electric beater until the brown liquid turns white and thick – thick enough so you can form patterns in it with your finger. This takes about 15 minutes.

3 Spoon the white substance into a 20cm x 20cm dish lined with baking paper. Refrigerate for 30 minutes. Cut in small squares. Just before serving dust half of the squares with cocoa and half with cornflour.

Variations

You can replace the maple syrup with a sugar-free version such as Queen Maple Syrup Sugar Free. If so, the beating time will increase by about 5 minutes.
Adding 1/4 teaspoon cream of tartar to the warm syrup will make the marshmallows fluffier.

HFG tip

Store marshmallows in the fridge.
The maple syrup gets super hot. Younger children will need help from an adult.
If the set marshmallows have a thin layer of gelatine at the bottom, the beating time was not long enough.
Agar agar, unlike gelatine, is made from a variety of seaweed so it is vegetarian.

Nutrition Info (per serve)

Calories 31 cal

Kilojoules 130 kJ

Protein 1 g

Total fat N/S

Saturated fat N/S

Carbohydrates 5 g

Sugar 5 g

Dietary fibre N/S

Sodium 10 mg

Calcium 10 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.