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3.Mix on Low speed (1) for 2 minutes slowly
increasing to High speed (7). Leave on
High speed for 10 minutes or until the
mixture becomes thick and creamy. Add a
few drops of your favourite food colouring
(optional) and increase speed to Very High
(12). Beat for a further 5-7 minutes, until
mixture is very stiff and fluffy.
4.Lightly grease 2 x 22cm square tins or
similar with vegetable oil.
5.Scrape down sides of bowl occasionally
during beating.
6.Spoon mixture onto oven slides, spread
evenly. Leave to set at room temperature,
approximately 30 minutes.
7.When firm to touch, cut into cubes or fun
shapes that the kids will enjoy. Toss in
cornflour.
Note: Marshmallow mixture can also be
piped onto oiled trays, if you have a piping
bag and nozzle.
Serving suggestion:
Marshmallow’s are great served in hot
chocolates or coffee. They are a fun
afternoon treat for the kids and can be
used to make rocky road.
Rocky Road
For rocky road combine some mixed nuts,
and dried fruit and marshmallows. Mix
with melted chocolate and spread into a
greased and lined baking sheet. Set in the
fridge if it’s a hot day. Cut into slices and
serve.
Nougat
2 cups sugar
1 cup liquefied glucose
1
/
4
cup honey
Pinch of salt
1
/
4
cup water
2 egg whites
1 teaspoon vanilla
40g butter, melted
100g blanched almonds, lightly toasted
1. Grease and line a 28 x 18cm lamington
tin.
2. Place sugar, glucose, honey, salt and water
in a saucepan. Stir over low heat until
sugar is dissolved then bring to the boil.
Cook for 20 minutes until mixture forms a
hard ball when tested in a small amount of
water. Be sure not to discolour.
3. Using the small Mixmaster bowl, whisk the
egg whites until stiff on Very High speed
(12). Pour 1 cup of hot syrup slowly into
the egg whites on High speed (7-8).
Continue beating until mixture is thick and
holds its shape. Place in large Mixmaster
bowl.
4. Continue boiling syrup until brittle threads
form when tested in a small amount of
cold water.
5. Pour in a little of the remaining syrup into
meringue while beating on High speed (7).
Continue beating until very thick. Add the
butter and nuts, continue beating while
pouring in the last remaining syrup, let run
until it is combined.
6. Spoon into prepared tin and refrigerate
until firm.
7. Turn out in large block and with a sharp
knife, cut into square.
Kids Treats (continued)