Billington's Christmas Pudding Marshmallows

A sweet treat for festive foodies!

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   1. Steep hot water and all the spices together for 20 minutes. Strain.
   
   2. Place the gelatine and the spice mix in a large mixing bowl and stir. Let sit, until the gelatine swells or ‘blooms’.
   
   3. Put the Billington’s Unrefined Golden Caster Sugar, golden syrup and the 200ml water in a large saucepan and stir to combine. Brush the inside of the saucepan with clean water to dislodge any stray grains of sugar. Bring to a boil, add a sugar thermometer and keep cooking to a firm ball stage, 120°C/248°F.
   
   4. Whisking furiously with an electric whisk (or in an electric mixer), slowly add the sugar syrup to the gelatine mixture. Whisk thoroughly until thick and bubble-gum-like strands form. Stir in the brandy.
   
   5. Spray everything with a pan/cooking spray - including spatulas, brownie pan, spoons, hands, etc. to avoid sticking.
   
   6. Spoon the mixture into the prepared brownie pan and spread evenly. Sift some cornflour/cornstarch over the top and let rest for 2 hours.
   
   7. Using a greased knife, cut the marshmallows into cubes and toss in cornflour/cornstarch. Sprinkle with edible glitter. Store in an airtight container for up to 2 weeks.