Easy egg free and gluten free marshmallow recipe. Perfect for a sweet treat or as a gift. TIPS The trick to getting marshmallow out of your container is to pour your mixture into a wet container to set. To wet your container rinse with cold water and do not dry. for gluten free: If maize cornflour is listed as an ingredient in cornflour, then its most likely gluten free, but do check allergen statements on packaging. Most icing sugar is also gluten free – but do check allergen statements on packaging as sometimes these products are packed on the same line as other gluten containing products. To toast coconut, cover the base of a frying pan with coconut and cook over a medium heat until the coconut just starts to colour. Toss the coconut and remove from the heat. The residual heat in the pan will continue to toast the coconut. Makes about 500g

2 tablespoons gelatine
1¼ cups cold water
1 cup sugar
2 teaspoons DYC White Vinegar
1 teaspoon raspberry essence
Few drops pink food colouring
1 cup icing sugar
Toasted Coconut or Cornflour

Mix the gelatine and water together in a saucepan.
Leave for 2 minutes for the gelatine to swell.
Mix in the sugar.
Stir to dissolve the sugar and bring to the boil.
Reduce the heat and boil for 8 minutes.
Remove from the heat and pour into a mixer bowl.
Leave to cool until the mixture is the consistency of raw egg white.
Mix in the vinegar, essence and colouring.
Gradually beat in the icing sugar.
Continue beating until the mixture is thick. This will take 2 – 3 minutes.
Spread into a shallow cake tin that has been wet with cold water or lined with baking paper.
Leave to set.
Cut into squares and toss in toasted coconut or cornflour.
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