salted carob marshmellows.

Dietary: Gluten Free
Total Time: Overnight (plus cooling time)
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 1 x 20 cm x 20 cm cake tin

Marshmallows:
250 ml good-quality maple syrup
250 ml room temperature water
3 tbsp powdered gelatine
The Carob Kitchen Raw or Roasted Carob Powder, for dusting
Pinch of sea salt flakes

Method:
Line a 20 cm x 20 cm baking tin with baking paper and dust lightly with cornflour, including up the sides.
In a large mixing bowl, combine the gelatine with 125 ml of the water using a fork, and allow it to bloom.
In a small saucepan, whisk the maple syrup and remaining 125 ml of water over medium heat and bring to a gentle simmer for 4 minutes.
Carefully pour about ¼ cup of the hot maple syrup mixture into the gelatine bowl. It will appear jelly-like but will smooth out once beaten.
Using electric beaters on low speed, begin to beat the gelatine mixture while slowly pouring in the remaining hot maple syrup.
Once all syrup is incorporated, increase the speed to high and beat for about 10 minutes, or until the mixture is thick, pale and creamy.
Pour the marshmallow mixture into the prepared tin and smooth the top with a spatula.
Refrigerate overnight to set firmly.
Once set, remove from the fridge, turn onto a flat board and peel away the baking paper.
Use a large sharp knife dipped in warm water to cut into thick chunks.
Dust each piece with The Carob Kitchen Carob Powder and sprinkle lightly with sea salt for a salted maple finish.

Notes & Variations:

• For extra flavour, swirl through a spoonful of maple syrup before setting.

• Store in an airtight container in the fridge for up to 5 days.

• These make great edible gifts — wrap in parchment paper and tie with twine for a rustic touch.