Makes 1 20 x 30cm tray full
2 cups caster sugar
2 Tbs glucose
1 cup boiling water plus 1 cup extra
2 Tbs gelatine
1 tsp vanilla extract
1 punnet of fresh blackberries
1 Dissolve the sugar and glucose in one cup of boiling water, stirring well. Pour the second cup of boiling water over the gelatine and stir to dissolve.
2 Pour both mixtures, and the vanilla into a large bowl and beat with an electric beater until the mixture is creamy and thick.
3 Wet the slice tin before pouring the mixture in and dotting with blackberries - halved if large - poking them down into the marshmallow. Leave to set before slicing with a cutter or knife dipped into hot water.