Low GI Marshmallows - Sugar fix without the high!

• 14g powdered gelatine or in leaves
• 400 palm sugar – the real stuff or agave nectar
• 2 tsp vanilla extract / coffee extract or any other flavourings
• 1 tbsp icing sugar
• 3 tbsp cornflour

1. Place the gelatine and 100ml of cold water into the bowl of a food processor. Set aside until softened.
2. Meanwhile, pour the sugar and 175ml of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
3. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F: the soft-ball stage. Do not leave unattended.
4. As soon as the sugar syrup reaches the correct temperature, slowly blend the softened gelatine in the food processor on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, whisking continuously until all of the syrup has been fully incorporated in the mixture.
5. Add your favouring, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set. It will look like it will never happen but it will! Just watch it transform itself!
6. Meanwhile, line a 20cm/8in square, deep-sided cake tin with cling film. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
7. Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
8. A few ideas if you feel creative: line the base with toasted coconuts, crushed nuts, crushed cookies or whatever tickles your fancy and top with the same.
9. Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture except if you used another topping. Peel off the cling film and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat. Store in an airtight container in a cool, dry place for up to three weeks.

1. If you loosely cover the marshmallows for 24h with cling film and leave outside, they will become even fluffier.
2. For those who like the marshmallow spread, just put the mixture in an airtight jar and keep in the fridge!