Gluten Free

Chocolate fish

We’ve taken classic Kiwi lollies like the chocolate fish and given these sugar-laden sweets from our childhood a healthier twist – upping the fruit quotient and cutting back on refined sugar.
Chocolate fish
25
30M
20M
50M

Ingredients

Method

1.Sprinkle gelatine over the ½ cup cold water and leave to swell for 5 minutes.
2.Combine sugar and second measure of water and bring to a simmer, stirring occasionally, until sugar dissolves. Add gelatine and boil for about 8-10 minutes until thick and syrupy but not coloured.
3.Remove from the heat and stir in the flavouring then pour into a mixing bowl or the bowl of a stand mixer. Cool for 10 minutes then beat until thick, fluffy and cool (about 5 minutes).
4.Line a brownie tin or similar with baking paper then dust with half the icing sugar mixture. Pour in the marshmallow, spreading it to a thickness of at least 1cm, then sprinkle over the remaining icing sugar mix. Leave on bench to cool completely and set.
5.Use a fish-shaped cookie cutter (see tip) or the tip of a small knife to cut out shapes. Dip shapes into melted chocolate, let excess drip off then place on baking paper to set.
  • Dust the cookie cutter with icing sugar before cutting out each fish so it doesn’t get too sticky. * Check label if eating gluten free ** Check label if eating dairy free
Note

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