Method

• 1.
  Grease a 20cm x 30cm 2.5cm-deep cake pan and line with baking paper. Lightly grease paper.
• 2.
  Place gelatine and 1/2 cup (125ml) cold water in the bowl of a stand mixer fitted with the whisk attachment. Stir to combine. Stand for 15 minutes. Place glucose, sugar, 1/4 tsp fine salt and 1/2 cup (125ml) water in a small saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat to high and cook, without stirring, until mixture reaches 115°C on a sugar thermometer.
• 3.
  Whisk gelatine mix on low speed. Add vanilla. With motor running, pour in sugar mixture in a thin, steady stream. Increase speed to medium. Add strawberry gum. Increase speed to high. Whisk for 10 minutes or until mixture is thick and fluffy. Using an oiled spatula, transfer mixture to prepared pan and spread evenly. Set aside, uncovered, in a cool place at room temperature for 6 hours or until set.
• 4.
  Combine cornflour and icing sugar in a bowl. Sift half of the mixture over the set marshmallow. Turn out marshmallow from pan. Dust a sharp knife with extra cornflour mixture and, keeping knife well dusted, cut marshmallow into 3cm cubes. Dust cubes well with remaining cornflour mix.
• 5.
  For the chocolate coating, place chocolate, copha and wattleseed in a large heatproof bowl over a pot of simmering water (don’t let the bowl touch the water) until melted. Stir through macadamia.
• 6.
  Working one at a time, dip half the marshmallows in chocolate, then rest on baking paper. Sprinkle with extra strawberry gum before chocolate sets, if desired. Stand for 30 minutes at room temperature or until set. Serve.