Marshmallow Making Fun with Kids

July 19, 2016

Kids love marshmallows (and so do grown ups, based on how quickly these little marshmallow sweet treats were devoured!!).  If your kids or grandchildren need an activity during the last days of the school holidays, or if you are about to have a birthday party, then make these. They are so easy, only require a few simple ingredients - and everyone loves them.  They are high in sugar but the phrase "everything in moderation" works well, in this case.  Enjoy - they are also gluten free!

Here are two different recipes to try - the photographs are of the first version.

Version 1 - Pink Marshmallow by Annabel Langbein, A Free Range Life Winter Goodness

  • 1 3/4 cups castor sugar
  • 3/4 cups cold water
  • 1/2 cup boiling water
  • 85g packet raspberry jelly crystals
  • 4 tsp powdered gelatine
  • 1 tsp vanilla extract
  • 1 tsp dehydrated berry or plum powder (optional) - we did not use this.
  • 1 1/2 cups desiccated coconut (toasted)- we used untoasted.
  1. Grease the sides of a 30cm x 20cm pyrex or swiss roll tin with neutral oil (we just used a bit of butter) and line the base with baking paper.
  2. Mix the sugar and cold water in a large heavy based pot and cook over a low heat, stirring until the sugar has dissolved (be careful that the sugar does not get too hot and burn). Remove from heat.
  3. Meanwhile, place the boiling water in a heatproof jug, sprinkle jelly crystals and gelatine over the top and stir to dissolve.
  4. Stir the jelly mixture into the sugar mixture. Add the vanilla. Stir and set aside for 20 minutes to cool.
  5. Using an electric mixer, beat the mixture on medium speed for 5 minutes, then on high speed until the mixture is thick and fluffy (5-7 minutes). Beat in the berry or plum powder, if using.
  6. Spoon the fluffy marshmallow into the prepared dish and smooth the top. Allow 45-60 minutes, at room temperature, to set. Run a knife around the edge of the dish & cut into even squares.
  7. Toss each square in the coconut to coat. If not using at once, store in a container with sheets of waxed paper between the layers.
 

    Version 2 - Marshmallow Fingers (no jelly & no food colouring)

    This version creates a white marshmallow.

    • 1 cup white sugar
    • 1 dessertspoon powdered gelatine
    • 3/4 cup cold water
    1. Combine the ingredients in a saucepan and simmer gently for 3 minutes. Cool.
    2. Beat the mixture with an electric mixer until it is very thick (about 4-6 minutes).
    3. Place in a greased and lined slice tin. Smooth the top and leave to set, at room temperature.
    4. Slice into finger sized pieces.

    Makes about 16.





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