Please Note Nutritional information is provided as a guide only and may not be accurate.
- Grease a medium square tin with oil. Dust the tin with arrowroot powder to get the marshmallow out easily.
- Add together the water, gelatine and vanilla in a mixing bowl. Set the bowl aside to allow the gelatine to dissolve.
- Combine the maple syrup and cream of tartar in a small saucepan. On a low heat, bring the mixture to a gentle simmer. Do not boil. Leave the syrup at a simmer for 7 minutes or until the mixture reaches 113 degrees before turning off the heat and allow it to cool for 2-3 minutes.
- Return to your gelatine mix. Gently beat the gelatine whilst pouring the maple syrup in a continuous slow stream using electric beaters on the lowest setting. Make sure you don’t go to fast or you will splatter yourself.
- Increase the speed of the beaters to thicken the mixture once you have added all the syrup. This will take about 4 minutes.
- Tip in all the raspberries and increase beaters to the highest speed for the final 2 minutes. The mixture is ready when it is light and fluffy and forms glossy ribbons when you lift the beaters.
- Pour the mixture into the tin and allow to set at room temperature for 3 hours.
- Once set, dust the top with arrowroot powder and tip on to a chopping board. Slice into squares and toss in more arrowroot powder.
- At this point you can serve the marshmallows as is, melt into a nice a Hot Chocolate.