- Details
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Parent Category: Recipes
Marshmallows
* 2 tablespoons of gelatine
*1/4 cup of water
* 2 cups of white sugar
* 1 cup of water
* 1 teaspoon of vanilla essence
* 1/4 cup of mixed cornflour and icing
sugar (1/4 cup of cornflour,
1/2 cup of icing sugar)
cornflour is cornstarch
Soak the gelatine in 1/4 of a cup of cold
water in a small bowl and set aside to
swell for 10 minutes.
In a large saucepan pour the sugar and
second measure of water.
Gently dissolve the sugar over a low heat
stirring constantly.
Add the swollen gelatine and dissolve.
Raise the temperature and bring to the boil.
Boil steadily but not vigorously for 15
minutes without stirring.
Remove from the heat and allow to cool until
luke warm. Add the vanilla essence and whisk
the mixture with an electric mixer or beater
until very thick and white.
Rinse a 20 cm (8 inch) sponge roll tin or
fudge dish under water and pour the marshmallow
mixture into the wet tin.
Refrigerate until set.
Cut into squares and roll in mixed cornflour
and icing sugar.
Variations:
To colour the marshmallows add a couple of
drops of food colouring.
To make other flavoured marshmallows use
1 teaspoon of peppermint, coffee, almond
or other essence in place of the vanilla.
Roll the marshmallows in desiccated or
toasted coconut in place of the cornflour
and icing sugar.
