RENEé’S COCONUT MARSHMALLOW
80 ml gelatin powder
725 ml water
4 cups (250 ml) white sugar
5 ml vanilla essence
45 ml plain flour
Add gelatin to 100 ml of your water quota in a bowl to sponge for a few mins, then place sponged gelatin over simmering water and leave to melt and become translucent.
Combine sugar and remaining water in a large heavy based saucepan. Heat mixture stirring constantly until sugar has dissolved. Bring to boil for 5 minutes. Remove from heat add essence and stir. Add a little hot syrup liquid to flour in a small bowl and mix until smooth. Doesn’t matter if there are a few lumps it will get beaten out. Pour flour back into syrup to thicken while stirring constantly. Add gelatin and stir. Transfer liquid to a glass bowl and beat with electric mixer.
Beat for 10 minutes on medium speed. Leave to stand for 5 minutes then beat again for 10 minutes until thick and fluffy. Grease a square glass baking dish add mallow and use spatula to even out. After that is set cut into squares with an oiled knife and roll in roasted coconut.
Recipe and photo: Reneé Van Blerk Cupido
