BLACKBERRY MARSHMALLOWS

PREP + COOK TIME 50 MINUTES (+ OVERNIGHT STANDING) MAKES 25 PIECES

cooking oil spray

300g frozen blackberries, thawed 8 teaspoons powdered gelatine ⅓ cup (80ml) water

1½ cups (330g) caster sugar 1 cup (350g) glucose syrup

½ cup (125ml) water, extra 2 teaspoons lemon juice 1 teaspoon vanilla extract

¾ cup (120g) icing sugar

½ cup (75g) cornflour 1 Grease a 20cm square cake pan; line base and sides with baking paper. Lightly coat baking paper with cooking oil spray.

2 Blend or process the blackberries until smooth. Strain puree through a medium sieve; discard seeds. You will need ¾ cup of puree.

3 Sprinkle gelatine over the water in a small heatproof jug. Place jug in a saucepan of simmering water; stir for 2 minutes or until gelatine dissolves. Stand for 5 minutes to cool slightly.

4 Place sugar, glucose syrup and the extra water in a medium heavy−based saucepan over low heat. Stir until sugar dissolves; bring to the boil.

Boil, uncovered, without stirring, for 8 minutes or until syrup reaches 125°C (hard ball stage) on a sugar thermometer (or, until a small amount of syrup dropped into ice−cold water can be rolled into a hard but still−pliable ball). Remove pan from heat; stir in gelatine mixture.

5 Place blackberry puree, juice and extract into a large bowl of an electric mixer. With motor operating, gradually add hot syrup in a thin, steady stream; continue beating for 8 minutes or until mixture is fluffy and just warm. Pour marshmallow mixture into pan; level surface, tapping firmly on work bench to remove any air bubbles. Stand, uncovered, at room temperature for several hours or overnight until set.

6 Sift icing sugar and cornflour into a medium bowl. Sift some of the icing sugar mixture over a large piece of baking paper. Invert marshmallow onto icing sugar mixture; remove lining paper. Dust marshmallow with some of the remaining icing sugar mixture. Using a hot, dry knife, cut into 25 squares; roll in remaining icing sugar mixture. Stand the marshmallows at room temperature, in a single layer, uncovered, for several hours or overnight until dry. Transfer to an airtight container.