Wednesday, July 25, 2012

Allergy free marshmallows recipe

White Marshmallows
  • 1½ cups sugar
  • ½ cup water
  • 4 tsps gelatine (use 3 tsp plain gelatine and 1 tbsp flavoured jelly mixture for flavoured marshmallows. Food colouring is included.)
  • ½ cup hot water
  • 1 tsp vanilla essence (for plain marshmallows)
  • Icing sugar for dusting
Pink Marshmallows
  • 1½ cups sugar
  • ½ cup water
  • 3 tsp plain gelatine and 1 tbsp raspberry jelly crystals 
  • ½ cup hot water
  • Icing sugar for dusting

  • In a bowl, mix the sugar and a ½ cup water together until the sugar is dissolved.
  • In a separate bowl combine the gelatine (and jelly crystals if making pin k marshmallows) and a ½ cup water together.
  • Stir until all the gelatine is dissolved.
  • While the water is still hot, add to the sugar mixture to the gelatine mixture and beat until thick and white (approximately 10 minutes).
  • Add the vanilla essence (if you’re making a batch of plain marshmallows).
  • Pour the marshmallow mixture into an aluminium foil lined slice tray and allow the mixture to set.
  • Cut into squares.
  • Coat each piece with icing sugar.

  • Instead of icing sugar you can roll the marshmallows in shredded coconut. 
  • Best eaten quickly as the surface gets sticky. Otherwise, use for making Rocky Road or other sweets and biscuits. It takes a half batch of pink and a half batch of white to make one batch of Rocky Road.
  • Store in an airtight container along with extra dustings of icing sugar. If the marshmallows stick together they can be pulled apart and redusted with icing sugar.

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