This recipe first appeared in Food magazine issue 58.
Ingredients
Method
Preheat the oven to 180ºC. Line an 18cm x 28cm pan with baking paper.
To make the base, cream the butter and sugar together until pale and fluffy. Add the vanilla essence. Sift over the flour, cocoa and baking powder. Fold the ingredients together gently until combined. Press the mixture into the base of the prepared pan and bake in the preheated oven for 18-20 minutes until the base has slightly risen. Set aside to cool.
To make the marshmallow topping, place the cold water in a large saucepan (the mixture will bubble up to five times its size). Sprinkle over the gelatin. Set aside for 5 minutes.
Add the sugar and lemon juice and mix together. Stir over a low heat until the sugar has dissolved. Bring to a boil, then continue to boil for 8 minutes without stirring. Remove from the heat and set aside to stand until lukewarm (about 20 minutes).
Add the vanilla or raspberry essence and icing sugar to the gelatin mixture. Use an electric beater to beat until the marshmallow is very glossy and thick, about 5 minutes. Add a few drops of food colouring to make a pale pink colour.
Spread the marshmallow mixture onto the cooled base. Top with the sprinkles. Refrigerate to set before cutting into squares to serve.
Note
- Makes 24 squares or 18 fingers. – The marshmallow could be left white and sprinkled with toasted coconut or drizzled with chocolate if desired.
