Tuesday, 16 August 2016
This is another recipe from my Dollars and Sense cookbook. I have tried making marshmallows in the past with unsuccessful results. Mr 14 gave these a try and they are perfect! This recipe makes over 40 fluffy marshmallow squares for $1.45. I will never buy them again! they are also delicious floating on a cup of hot chocolate
2 c white sugar
3/4 c hot water
1/2 c cold water
2 TBS gelatine
1 tsp vanilla
Put the sugar and hot water into a medium sized pot. Boil until it reaches 230 degrees if you have a sugar thermometer. If not, it needs to reach the soft ball stage which is when you drop a small amount of the sugar mix into a dish of cold water it forms a soft ball.
While the syrup is boiling, measure the cold water into a small bowl and add the gelatine. Stir to combine.
When the sugar mix has reached 230 degrees or the soft ball stage, remove it from the heat and add the softened gelatine and vanilla. Stir until the gelatine dissolves.
Cool the mix down by standing the pot in cold water.
when the pot is cool enough to be able to put your hand on the bottom of the pot, start beating the mixture with a rotary or electric beater. Add food colouring now if you like.
When the mixture is very thick, pour into a buttered or sprayed 20- 23 cm square tin.
*I actually used a silicone slice tray which does not need greasing. This worked very well.
Chill overnight before removing from the tin. Cut into cubes and roll in cornflour (cornstarch) or coconut and store in a sealed container in the fridge.