(at time of publication)
- 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
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.
- 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.
- 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)
total fat N/S
saturated fat N/S
dietary fibre N/S
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