This recipe first appeared in Food magazine.
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Ingredients
Method
1.Heat the condensed milk, butter and brown sugar in a saucepan, stirring until the butter is melted and the sugar is dissolved. Remove from the heat and stir in the vanilla essence.
2.In a large bowl, combine the crushed biscuits and cocoa. Make a well. Pour the liquid mixture into the dry ingredients and mix together until combined.
3.Take a tablespoonful of the biscuit mixture and roll into a ball (wet your hands if necessary). Flatten the ball in the palm of your hand until it is about 5cm round. Place a marshmallow in the centre and gather up the edges to cover the marshmallow, pinching to secure it. Roll into a ball and then toss in the coconut.
4.Continue with the remaining mixture.
5.Refrigerate the marshmallow balls (or keep them in the freezer).
Note
- If the biscuit mixture starts to set, reheat it for 10 seconds in the microwave to soften it.
