Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet page 36

Kids Treats continued
Marshmallows
2 tablespoons gelatine
½ cup cold water
2 cups sugar
1 cup boiling water
pink food colouring (optional)
¾ cup light toasted desiccated coconut
1. S prinkle gelatine over cold water and mix
to combine.
2. Place sugar and boiling water in a large
saucepan. Stir constantly, over low heat
until the sugar has dissolved. Bring mixture
to the boil and stir through gelatine
mixture until dissolved. Boil uncovered, for
10 minutes. Cool to room temperature.
2. P lace syrup and a few drops of food
colouring into the large bowl. Mix on VERY
HIGH (12) for about 10 minutes, or until
very thick and creamy.
3. P our mixture into a chilled 20cm x 30cm
lamington tin. Refrigerate until firm.
4. C ut marshmallow into squares with a wet
knife. Toss in toasted coconut.
Serving suggestion:
Marshmallows are great served in hot
chocolates or coffee. They are a yummy treat
for the kids and can be used to make rocky
road.
Rocky Road:
Place mixed nuts, dried fruit, marshmallows
and melted chocolate into a large bowl; mix
until well combined. Spread mixture onto a
greased and lined tray, and refrigerate until
set.
34
Nougat
Makes24
2 cups sugar
1 cup liquid glucose
¼ cup honey
Pinch of salt
¼ cup water
2 egg whites
1 teaspoon vanilla
40g butter, melted
100g blanched almonds, lightly toasted
1. Grease and line a 28cm 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. Place egg whites in the large bowl, and
beat on VERY HIGH (12), until firm peaks
form. Reduce speed to HIGH (7-8) and
pour 1 cup of hot syrup slowly into the egg
whites. Continue beating until mixture is
thick and holds its shape.
4. Continue boiling remaining syrup until
brittle threads form when tested in a small
amount of cold water.
5. Pour a little of the remaining syrup into
meringue while beating on HIGH (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 onto a board and with a sharp
knife, cut into squares.
Note: Liquid glucose can be bought from
health food stores or pharmacies.