Prep 30 mins
Cook 0 mins
Marshmallows are always a favourite for children. You can colour them really with whatever colourings you fancy. You can also use toasted coconut over plain white mallows. To colour your coconut just put the coconut in a plastic bag, add a few drops of food colouring and shake, shake, shake! Please note the time to make this recipe does not include refrigeration time. If you make white mallows with toasted coconut they are a low allergen sweet. An alternate to the coconut is to roll the marshmallows in a mixture of 50/50 icing sugar and cornflour/ US-cornstarch (gluten free if required)
- 1 1⁄2 cups caster sugar (Confectioners sugar)
- 1⁄2 cup water
- 1⁄2 cup hot tap water
- 1 tablespoon gelatin
- 2 cups of toasted coconut or 2 cups of coloured coconut
- Mix the sugar and cold water until the sugar has dissolved. Transfer to a large mixing bowl.
- Pour hot water over the gelatine and stir until the gelatine has fully dissolved. Pour this mixture over the sugar mixture.
- Beat at a very high speed with electric beaters. Beat the mixture until thick and white- this should take 10 to 15 minutes.
- Divide the mixture in half. Colour one half yellow and the other half green. Pour each mixture into a small square baking tin or dish that have been lightly oiled and lined with plastic cling wrap.
- Refrigerate until set. Cut into squares and roll in the coloured coconuts to match the marshmallows.