Spiced Nutella or Caramel Swirl Marshmallows

Grease a 24cm square baking tin with cooking spray and line fully with plastic wrap, bringing it right up the sides of the tin. Spray the base and sides of the plastic wrap for easy removal of the marshmallow.

Put the ½ cup of water in the bowl of an electric mixer and sprinkle over the gelatine. It will absorb the water and form a sponge. 

Put the sugar, golden syrup and the ​⅓ cup of water in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Simmer for 7 minutes.

Start beating the gelatine mixture and pour in the hot syrup in a slow steady stream. Continue to beat for 10 minutes until the marshmallow is very thick and glossy.

Spoon the marshmallow into the tin and spread evenly. 

Dot spoonfuls of your chosen topping over the marshmallow then drag a knife through to create a marbled appearance. Scatter over the nuts then leave in a cool place for at least 8 hours to dry. 

To finish: When the marshmallow has set, sift the combined icing sugar and cornflour onto a large piece of baking paper. Place another piece of baking paper over the top of the marshmallow and then a board. Invert both together then peel off the plastic wrap. Flip over onto the icing sugar mixture with the smooth side down.

Using a sharp knife rubbed with vegetable oil, cut into 16 squares. Store the marshmallows in a single layer in an airtight container in a cool place or in the fridge if necessary. Makes about 16 pieces

Spiced Nutella 
Put the spices in a small dry sauté pan and toast over a low heat, stirring constantly until fragrant. Stir them into the Nutella. 

Salted Caramel
Put the cream, brown sugar and spices in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for about 10 minutes, stirring frequently until reduced and golden in colour. Add the salt and cool to room temperature.