Monday, July 31, 2017


When I was a kid, there were three things I looked forward to when it came to food.  Birthday parties, the local show and school fetes/tuckshops.  The latter were where I would find one of my favourite sweet treats.....homemade marshmallows.  They were so much better than anything you could buy in a bag at the local shop.  I like them either as I have made them here, cut into rectangles and covered in toasted coconut or stuffed into a square icecream cone.  Suprisingly, I managed to get to the ripe old age of 47 without ever having made them.  Don't get me wrong, I often thought about it over the years but it always seemed too complicated.  What a silly duffer I was!  It isn't really hard at all....well actually, it isn't really hard with the help of CC!  It is really easy actually.  I hope you enjoy these as much as I do. It makes around 20 good sized marshmallows.


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60g gelatine
1 cup cold water
1kg sugar
1 1/2 cups boiling water
2 tsp vanilla extract
2 teaspoons lemon juice

1. Place the boiling water and sugar into the bowl with the whisk.
2. Select Slow Cook P1.
3. Meanwhile place the cold water in a bowl and sprinkle the gelatine over the top and stir well.
4. When the program finishes, remove the lid and tip the gelatine mixture into the bowl.
5. Select Speed 2 Temp 130 Time 23min.
6. When the program is complete, remove the lid from the bowl.  Allow the mixture to cool to luke warm - the mixture will be quite thick but should not be set.
7. Rinse out a 30 x 20cm baking dish with cold water but do not dry.
8. Add the lemon and vanilla. Place the lid on the bowl and select Speed 10 Time 5min. At the end of the time the mixture should be quite thick and white.  If it is not, continue at the same speed in 1 minute increments until it is.
9. When ready, pour the mixture into the dish and place into the fridge.  It should be set in around 10 minutes but it is best if you leave it for about 30 minutes before either eating or decorating.
10. To slice the marshmallow into pieces, use a butter knife that is dipped in cold water before each cut.
11. Roll each piece in toasted coconut.

Toasted Coconut

1 1/2 cups of dessicated coconut (or shredded if you are feeling fancy!)

Place the coconut in a frying pan over medium heat and use a wooden spoon to move it around constantly to prevent it from burning.  As soon as it looks toasty brown tip it straight onto a plate or bowl to stop the cooking process.

1. If you prefer you can roll the marshmallows in icing sugar rather than coconut.
2. You can add a couple of drops of food colouring to your marshmallow before you beat it.
3. If you prefer, you can use vanilla bean seeds or vanilla bean paste rather than extract.

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