METHOD

1. Place the gelatin sheets in a bowl of cold water. Once they have softened, this should take about 15 minutes, squeeze some of the excess water out and place in a small saucepan.

2. Melt the gelatin sheets over low heat, stirring a little until melted. Once it has completely liquified, turn off the heat and set aside in a large bowl or in a stand mixer.

3. In a medium saucepan, add the sugar and golden syrup and 115g of water and heat until it reaches 118°C on a thermometer.

4. Using a hand mixer or your stand mixer start beating the liquid gelatin on low speed, then carefully pour in the hot syrup along the side of the bowl, making sure to avoid the whisk attachment and pouring it slowly.

5. Once all the syrup has been added in, add the salt, and mix on high speed for 10 to 12 minutes. The marshmallow should have thickened, fluffed up and cooled down. At this point, add in the vanilla extract, the peanut flour and the peanut butter. Mix just a few seconds more until incorporated.

6. Lightly grease a square or rectangular dish with butter and pour the marshmallow mixture in and leave to sit for several hours or ideally, overnight.

7. Once set, it should spring back when you touch it. Unmold the marshmallow over a flat surface dusted with icing sugar, butter the blade of a sharp knife and cut into squares. Dust with more icing sugar to prevent the marshmallows from sticking. Those can be stored in an airtight container and consumed within a week. If they really last that long…