Heavenly Ginger Macadamia Marshmallows
About this Recipe
By: Sheridan Rogers
Soft, snowy white, homemade marshmallows are a real treat and make perfect edible gifts for Christmas. If you prefer coloured ones, add a few drops of food colouring to the mixture. The kids can help with tossing them in the coconut or icing sugar. The recipe is from my first eBook, A Sweet Little Book.
- gelatine 4 tablespoons
- cold water 1 cup
- white sugar 4 cups
- boiling water 2 cups
- vanilla 2 teaspoons
- fresh lemon juice 2 teaspoons, strained
- toasted macadamias 150g, roughly chopped
- glace ginger 150g, roughly chopped
- icing sugar sifted, for rolling
- toasted shredded coconut 2 -3 cups, optional
Line 2 x 20cm square tins or 2 lamington tins with baking paper. Sprinkle gelatine over the cold water, making sure it is all wetted by the water. Put the sugar and boiling water into a large heavy saucepan and stir over moderate heat until sugar has dissolved. Add the gelatine mixture slowly, stirring with a wooden spoon until it has dissolved. Boil the mixture for 20 minutes, uncovered (keep an eye on it to make sure it doesn’t boil over). Remove from the heat and cool to lukewarm. Pour the mixture into a large mixing bowl, add the vanilla and lemon juice and beat rapidly until thick and white. Stir through the ginger and macadamias, using a large slotted spoon. Pour into prepared tins and refrigerate until set. Cut into squares using a large wet knife dipped in hot water. Roll each square in sifted icing sugar or toasted coconut as soon as the squares are cut. Store in covered containers in the refrigerator. To toast the coconut: place coconut on a baking tray in a moderate oven until just turning golden – don’t let it begin to brown. Remove from oven and stir with a wooden spoon – the heat will continue to colour it. Leave to cool before using. Tip: diced dried apricots are a delicious addition.