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Print this Recipe    Marshmallows 08


2 tablespoons of gelatine
1/4 cup of water
2 cups of sugar
1 cup of water
1 teaspoon of vanilla extract
> cup of mixed cornflour and icing or confectioner's sugar (1/4 cup of
cornflour, = cup of confectioner's sugar)

Soak the gelatine in 1/4 of a cup of cold water in a small bowl
and set aside to swell for 10 minutes. In a large saucepan pour
the sugar and second measure of water. Gently dissolve the sugar
over a low heat stirring constantly. Add the swollen gelatine and
dissolve. Raise the temperature and bring to the boil. Boil steadily
but not vigorously for 15 minutes without stirring. Remove from
the heat and allow to cool until luke warm. Add the vanilla extract
and whisk the mixture with an electric mixer or beater until very
thick and white. Rinse a 20 cm (8 inch) sponge roll tin or fudge
dish under water and pour the marshmallow mixture into the wet tin.
Refrigerate until set. Cut into squares and roll in mixed cornflour
and confectioner's sugar.

Variations: To colour the marshmallows add a couple of drops of
food colouring. To make other flavoured marshmallows use 1 teaspoon
of peppermint, coffee, almond or other essence or extract in place
of the vanilla. Roll the marshmallows in desiccated or toasted
coconut in place of the cornflour and confectioner's sugar.


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