Toasted Marshmallows

Soft, fluffy and light. These fresh marshmallows are completely different from store-bought ones -- and much more enticing. And, provided you have a mixer with a bit of 'oomph', they're a doddle to make.


1 1/2 cups caster sugar
1/2 cup water
5 t gelatine
1/2 cup water, extra
1t vanilla essence
1 cup dessicated coconut

1. Line a shallow 30cm x 20cm oblong cake tin with aluminium foil. Brush with melted butter.
2. Beat sugar and water in a large mixing bowl at high speed for 3 minutes.
3. Combine the gelatine with water in a small bowl. Stand bowl in hot water; stir until dissolved. Add to sugar mixture. Beat for 10 minutes at hight speed until the mixture is thick and white. Add essence.
4. Pour into tin and spread out evenly. Leave overnight to set at room temperature.
5. To toast coconut, preheat oven to 180C. Spread coconut on a flat baking tray and bake for about 3 minutes, or until golden (watch out -- this burns so quickly!)
6. Turn marshmallow out of tin and cut into cubes. Roll each side in toasted cocnut.
7. Store in a single layer in a cool dark place for up to 7 days. Keep flat.