Spiced Apple No-bake Marshmallow Slice

 I used to make a version of this slice with a chocolate base and vanilla marshmallow top when I was about 12. It was the first recipe I ever learned without my mum's help, but I only vaguely remember how that recipe went.

For a more grown-up Halloween treat, I decided to do a bit of a twist on this family favourite.

You'll need 

One 250g packet of spice cookies, I used gluten-free gingernuts, you could alternatively use plain vanilla biscuits and some of your favourite spices

25g Butter substitute

25g Coconut oil

2 Egg whites

180g White sugar

20g Brown sugar

1/2 Cup Apple juice, split in half

1 Tbsp gelatine

Cinnamon sugar (made with powdered sugar)

1/4 tsp Vanilla bean paste

To start off with, whip up a quick no-bake base.

Crush the cookies and melt the coconut oil and butter substitute

Pour the butter into the crushed cookies and mix well, the mixture should form a ball when compressed.

Pour the mixture into a square baking tin lined with baking paper and press down firmly with the back of a spoon to compress

Place the base in the fridge to chill while you make the marshmallow

Mix the gelatin and the first half of the apple juice together and leave to sit at room temperature, it will become fairly firm while you wait

Place the sugars, the other half of the apple juice and the vanilla into a saucepan with a candy thermometer clipped to the side (if you don't have a candy thermometer you are looking for the sugar syrup to reach soft ball stage, when dropped in some ice water, a small amount of the mixture should form a soft ball within a moment)

Slowly heat the mixture until the sugar has completely dissolved, then, bring to the boil until the mixture reaches 120C or the soft ball stage.

Once the sugar has dissolved, start whipping the egg whites, you want them to be at soft peaks by the time your sugar syrup is ready.

Slowly drizzle the sugar syrup into the egg white, still beating the mixture as you go

Microwave the gelatin mixture from earlier for 15 seconds or until it has melted and add that too.

If you're wanting the slimy Halloween look, add a little bit of leaf green food colouring at this stage as well.

Continue beating on a medium speed until the mixture has cooled significantly but is still warm to the touch. Pour the marshmallow onto the prepared base and chill for 2-3 hours or until completely set.

Once the marshmallow has set, remove from the pan and cut with a sharp, lightly oiled knife into 12-16 slices. You could then either sprinkle over the cinnamon/powdered sugar mixture or to get these creepy spiders, I simply used a stencil, oiled lightly on the back to stop it sticking and sprinkled the sugar through that.

Enjoy :)