Marshmallows

By James McMahon Published: April 28, 2013

• Yield: 16 pieces
• Prep: 15 mins

I saw these in a magazine and just wanted to try them. Will let you know how they go when I do.

Ingredients

• 1 Cup Castor sugar
• 1 Tsp Vanilla extract
• 1 Tbsp Gelatine
• 1.5 Cups Coconut Moist and lightly toasted

Instructions

1. Line a 20cm square cake tin with baking paper.
2. Place the castor sugar, vanilla and 3/4 water in a saucepan and stir occasionally over low heat until the sugar dissolves.
3. Meanwhile, place 1/4 cup boiling water in a bowl, sprinkle over the gelatine and whisk with a fork until dissolved. Add this mixture to the saucepan and bring to the boil for 10 minutes without stirring. Remove from the heat and let cool for 20 mins.
4. Use electric beaters to beat the mixture until it is white, fluffy and has doubled in size. Spoon the mixture into the cake tin and level the surface. Cover and chill for thirty minutes or until set.
5. Cut into squares to serve and roll gently in the coconut.

• Course: Dessert