salted maple carob marshmallows.

A cross between salted carob & salted maple - These fluffy cloudlike marshmallows are gluten-free and super fun to make!

Dietary: Gluten Free & Nut Free

Total Time: 10 minutes plus set time
Set Time: Overnight
Cook Time: 5 minutes
Prep Time: 5 minutes
Makes: 20cm x 20cm cake tin

Ingredients
250mls good quality maple syrup
250mls room temperature water
3 tablespoons powdered gelatine
The Carob Kitchen Raw or Roasted Carob Powder
Pinch of sea salt flakes

Method
Line a 20cm x 20cm baking tin with baking paper and sprinkle a little cornflour over the baking paper including up the sides of the paper where possible.
In a large mixing bowl, use a fork to combine the gelatine and 125mls of the water together.
In a small saucepan, whisk the maple syrup and remaining water together over a medium temperature.
Allow the liquid to simmer at a medium temperature for 4 minutes.
Pour around 1/4 cup of the hot maple syrup liquid into the large mixing bowl where the gelatine has bloomed and set - it will be very jelly-like, do not worry as this breaks up and then reforms once we beat with the electric beaters.
Grab your beats and over a low setting (1-2), start to beat the gelatine, when it has combined with the maple, slowly trickle more maple into the bowl, beating on a low setting until all of the maple has been poured into the bowl.
Now increase the speed on the beater to a high speed (10), and beat the mixture consistently for 10 minutes or until very thick and creamy.
Pour the marshmallow mixture into the baking tin and smooth out the top with a spatula or the back of a spoon. Place in the fridge overnight to set firmly.
Remove from the fridge, turn out on a large flat board and remove the baking paper carefully.
Use a large sharp knife, dipped in warm water to cut the marshmallow into thick chunks of your choice.
Dust the marshmallow in our Raw or Roasted Carob Powder and sprinkle with the sea salt if you like a salted maple/caramel taste.