Allergy free marshmallows recipe

Ingredients

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

Method

• 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.

Note

• 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.