Busters Recipes

Marshmallows

* 2 tablespoons of gelatine

*1/4 cup of water

* 2 cups of white sugar

* 1 cup of water

* 1 teaspoon of vanilla essence

* 1/4 cup of mixed cornflour and icing

sugar (1/4 cup of cornflour,

1/2 cup of icing sugar)

cornflour is cornstarch

Soak the gelatine in 1/4 of a cup of cold

water in a small bowl and set aside to

swell for 10 minutes.

In a large saucepan pour the sugar and

second measure of water.

Gently dissolve the sugar over a low heat

stirring constantly.

Add the swollen gelatine and dissolve.

Raise the temperature and bring to the boil.

Boil steadily but not vigorously for 15

minutes without stirring.

Remove from the heat and allow to cool until

luke warm. Add the vanilla essence and whisk

the mixture with an electric mixer or beater

until very thick and white.

Rinse a 20 cm (8 inch) sponge roll tin or

fudge dish under water and pour the marshmallow

mixture into the wet tin.

Refrigerate until set.

Cut into squares and roll in mixed cornflour

and icing sugar.

Variations:

To colour the marshmallows add a couple of

drops of food colouring.

To make other flavoured marshmallows use

1 teaspoon of peppermint, coffee, almond

or other essence in place of the vanilla.

Roll the marshmallows in desiccated or

toasted coconut in place of the cornflour

and icing sugar.