1 cup filtered water
1 cup maple syrup (you could also use another liquid sweetener)
1/4 tsp pink himalayan crystal salt
tapioca flour (for dusting)
1 tsp vanilla (paste, extract, powder or bean - scraped)
1. Line an 20cm x 20cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the pan or container Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom.
2. Place the natural gelatin and 1/2 cup of water in a mixing bowl, and allow to bloom.
3. Heat the Maple Syrup, vanilla, remaining water, and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 240 degrees).
4. Remove from the heat. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the bloomed gelatin. Turn the mixer to high, and continue beating until the mixture becomes thick and creamy. This can take up to 10 minutes.
5. Add in 1 tsp of the Berry Immune (or more for a darker pink colour) and mix again until the mixture is an even tone. You can also split the batch in half and spike one mix with another natural flavouring like matcha or turmeric!
6. Pour out into the container, and dust with tapioca flour. Gently place a layer of baking paper on top. Refrigerate for 6 hours. Don’t lift up the top paper until fully set.
7. Once set, remove from container and cut into (giant) squares. Enjoy!