Sugar-Free Marshmallows with Honey and Almonds

To prepare the sugar-free marshmallows, line a 23cm square tin with non-stick baking paper.

Put half the water in a bowl and sprinkle over the gelatine.

Set aside for 5 minutes to soften.

Heat the remaining water, honey, salt and vanilla in a pan and cook steadily until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (115°C on a sugar thermometer).

Remove from the heat.

Drizzle the hot syrup into the gelatine mixture, whisking at slow speed with an electric whisk until combined.

Continue whisking for 12-15 minutes until thick.

Put into the tin and leave uncovered overnight to dry.

Cut into squares.

Mix together the almonds and cinnamon and toss four sugar-free marshmallow squares at a time in the mixture to coat.