Marshmallow Eggs

Ingredients

• 1 C (250 ml) white granulated sugar
• 1/2 C (125 ml) water
• 23 g leaf gelatine
• 1 tsp (5 ml) vanilla extract
• 2 tsp (10 ml) essence of your choice, optional (i.e. strawberry)
• 1 drop food colouring, optional (i.e. red)
• confectionary egg mould
• dustings of your choice – toasted desiccated coconut, Hundreds and Thousands, finely shaved chocolate

Instructions

1. 1

   Place the sugar and water in a small saucepan over a low heat. Gently stir until all the sugar is dissolved, then increase the heat and bring the syrup to a boil.

2. 2

   In the meantime, soak the gelatine in ice water. Once it has softened squeeze out the excess water and place in the bowl of a stand mixer (or in a separate bowl to use with a hand held mixer). Remove the syrup from the heat, allow the bubbles to dissipate and then carefully pour over the gelatine. Mix on a low speed to allow the gelatine to melt, then increase the speed to high and keep mixing until the mixture is thick and glossy.

3. 3

   Separate the mixture into bowls for as many flavours as you want to make. To make vanilla marshmallows beat in 1 teaspoon of vanilla extract. To make additional flavours, beat in 2 teaspoons of essence and a drop of food colouring (i.e. for strawberry use strawberry essence and a drop of red food colouring). Mix until the mixture thickens slightly, but isn’t completely stiff and the marshmallow cools slightly. Pour or pipe into the desired mould. Allow to set for an hour. (Tip: spray the moulds or tray with Spray and Cook for easier release).

4. 4

   Roll in your desired coatings i.e. chocolate shavings, coconut or Hundreds and Thousands and serve.