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Saturday, 13 December 2014

Tony's Marshmallow Slice




This recipe came from an old friend who warned me that it is very yummy and extremely more-ish . With its snowy marshmallow topping it makes a sweet Christmas treat.

Instead of chocolate chips I crushed a 200 gm block of Trade Aid pure dark chocolate (70 % cocoa) . now made right here in New Zealand in the new Trade Aid Christchurch factory. I crushed it into small chunks with a rolling pin inbetween a folded sheet of baking paper.

And I used a 23-23 cm square tin and increased the baking time to 20 minutes.
To finish it off I sprinkled the surface generously with the coconut before cutting, rather than dipping it as Tony suggested which worked well for me.


Tony’s Marshmallow Slice

Base
Ingredients
3 crushed weetbix
100g self‐raising flour
50g desiccated coconut
85 g brown sugar
125g melted butter
½ c small chocolate chips (optional)
1 egg


Method
Mix all ingredients together and press into a lined 20cm x 30cm baking dish. Bake at 180° for 15 minutes
and then allow to cool.
Note
The base is the recipe I use, but you could use any biscuity base, cooked or uncooked.

Marshmallow
Ingredients
1 tbsp gelatine
215g sugar
¾ c water
½ tsp vanilla essence

Method
In a saucepan put the gelatine, sugar and water. Over a low heat stir until the sugar is completely dissolved.
When all sugar granules have disappeared bring to a gentle boil and allow it to do so for 7‐8 minutes
without stirring. Remove from the heat and allow to cool.
When it is at room temperature add the essence and beat at high speed until it becomes thick, white and double in size. (10mins?) This is when I am thankful for my bench mixer as I can turn it on and walk away.
Pour the marshmallow over the base and put in the fridge to set. When the marshmallow is set (it will still feel a bit sticky), finish it off.

Note
When you make the marshmallow, do not let the mixture boil strongly. It should just be simmering.
Simmer for the smallest time possible, until the liquid is clear. If you overdo it or let it boil too strongly the gelatine will not set properly.

Topping/finishing off
You can make either a chocolate topping or ganache and pour it over before you cut it up, or after you have cut it up dip each surface into desiccated coconut. (or both!!)

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