Marshmallow squares

Ingredients :
30ml gelatine
125ml cold water
500ml castor sugar
125ml hot water
red food colouring
10ml vanilla essence
icing sugar

Method :
Coat the inside of a 2.5 litre baking tray with a non-stick cooking spray.
In a bowl, add the gelatine to the cold water until partly dissolved and then heat slowly until completely dissolved.
Add the rest of the ingredients except for the food colouring, vanilla essence and icing sugar.
Beat with an electric mixer for between 8 - 10 minutes until the mixture begins to thicken.
Add some colour, using about 12 drops of the food colouring and add the vanilla essence.
Mix well and pour into the prepared tray to a depth of about 1.5cm.
Place in the refridgerator until set and then cut into squares and coat with the icing sugar.
Should yield between 60 and 70 squares.

recipe marshmallow

Fudge

Ingredients :
400g sugar

45ml water
55ml butter

30ml golden syrup
397g (1 can)condensed milk

5ml vanilla essense

Method :

Mix the sugar and water in a heavy-based saucepan and stir over low heat until the sugar is dissolved.

Ensure that there are no sugar crystals against the side of the saucepan and if there are any crystals visible, then brush them off with a pastry brush that has been dipped in warm water.

Add the butter and golden syrup to the sugar/water solution and stir until the butter has melted.

Add the condensed milk and stir continuously until it starts to bubble.

Let the mixture simmer for approximately a further 25 minutes and stir regularly to prevent burning.

Allow to cool down to the lukewarm stage then add the vanilla essence and beat until thick and creamy.

Pour the mixture into a greased pan.

Let the mixture flow freely from the saucepan and avoid shaking or attempting to scrape the mixture from the saucepan, else crystallisation of the sugar may occur.

Allow to cool down completely before cutting into squares.

recipe fudge candy