HOMEMADE MARSHMALLOWS WITH TOASTED COCONUT

Lelane van der Walt – Sal nooit weer koop nie, dis heerlik.

2 cups (500 ml) sugar
2 tablespoons (30 ml) gelatine
1 egg white
1 teaspoon (5 ml) vanilla essence
fine desiccated coconut

Place sugar, egg white and vanilla essence in a bowl.
Place the gelatine in a cup (250 ml), mix with a little cold water to a paste.
Fill the cup with boiling water and stir till dissolved.
Add to sugar mix and beat on high till mixture becomes fairly stiff and white.
Rinse a dish(square/rectangular) out with cold water, throw out the water, but do not dry.
Pour the mixture in the dish.
Place in the fridge to set for approx. 1 hour.
Cut into squares and roll in toasted coconut.

Note:
Remember, you’ll have to toast the coconut in the oven yourself.

Recipe and photo: Claudine Marais Boshoff