Pour the warm water into a small pan and sprinkle the gelatine over, gently stir and set to one side to allow the gelatine to swell or “bloom”.

Place the sugar, syrup, honey and remaining water into a heavy saucepan and bring to a boil. Simmer until the syrup is at 120C. It will be very bubbly to start with. Stir frequently and eventually the furious bubbling will subside.

Whilst the sugar is heating, line a baking pan (about 30 x 20cm) with oiled cling film.

If needed warm the gelatine gently to fully dissolve, then add it to the bowl of your stand mixer and mix on a low speed with the whisk to prevent it from setting.

Once the sugar syrup has reached 120C increase the speed of the mixer to maximum and carefully pour the syrup over the gelatine. Whisk. The mix will puff up and after 5 – 10 minutes bubble gum like strands form. Add a few drops of food colouring if desired.

Dollop into the prepared pan and leave at room temperature for 2 hours until set.

Mix the cornflour and icing sugar and liberally dust a board with it, turn the set block of marshmallow out, teasing the cling film from it. With an oiled serrated knife cut the marshmallow into cubes dusting each freshly cut surface with the cornflour mix as you go. I found the cutting was the hardest part of the process, the marshmallow is fairly forgiving and robust so you can pull it around a fair bit.

Serve with a jug of hot chocolate sauce for dipping.