HOMEMADE MARSHMALLOWS WITH TOASTED COCONUT

HOMEMADE MARSHMALLOWS WITH TOASTED COCONUT

2 cups (500 ml) sugar
2 tablespoons (30 ml) gelatine
1 egg white
1 teaspoon (5 ml) vanilla essence
fine desiccated coconut

Place sugar, egg white and vanilla essence in a bowl.
Put gelatine in a cup (250 ml), and mix with a little cold water to a paste.
Fill the cup with boiling water and stir till dissolved.
Add to sugar mix and beat on high till mixture becomes fairly stiff and white.
Rinse a dish (square/rectangular) out with cold water, throw out the water, but do not dry.
Place in fridge to set for approximately 1 hour.
Cut into squares and roll in toasted coconut.
Remember, you’ll have to toast the coconut in the oven yourself.

Recipe and photo: Claudine Marais Boshoff
2nd Photo:  Lelane van der Walt – Sal nooit weer koop nie, dis heerlik.