This is a Slice that will have People asking for the Recipe.
I have to chalk this one up because I could actually make Marshmallow better than my Mother.
As a Child my Brother, Sisters and I would prise the Marshmallow off the Cake Base and have competitions on seeing who could stretch it the furtherest.
The Marshmallow had the elasticity equivalent to the waist in a pair of Trousers. We would stretch the Marshmallow by pulling with our Fingers. When suddenly a small piece would break off and that Person was out, the last Man standing was the winner.
Always and miraculously the Marshmallow would ping back to it’s original shape, incredible.Yes truly, and then we ate it.
Biscuits from our local Grocer were a real treat when I was small. They were broken in fact, Mum could buy them for a small price so this was a good way to watch the Pennies.
Yes and if we were really good Children while Mum was picking up her Monthly Supplies the Grocer would give us a Brown Paper Bag. This allowing us to pick our own Biscuits out of these huge Armpit height Metal Tins with faded Pictures on the front.
Excited, balancing on our Tip Toes reaching in as far as we could and hoping to pick a huge broken piece was always met with one of us moaning because her piece was bigger than mine.
I can assure you my Marshmallow is rather moreish and not at all RUBBERY.
Marshmallow Slice
Base
Arrowroot Biscuits
- 300g Gluten Free Arrowroot Biscuits
- 1 small cup Coconut
- 125g Butter, melted
- 1/2 Tin Highlander Sweetened Condensed Milk
- small Handful Sultanas
Marshmallow
- 1 cup Sugar
- 1 tablespoon Gelatine
- 3/4 cup boiling Water
- 1 Minute drop of Pink Food Colouring
Base
Lightly grease a 18cm x 30cm Slice Tin.
Place 3/4 cup of boiling Water into a Jug and add 1 tablespoon Gelatine, whisk until dissolved, set aside to cool for later.
In a large Bowl melt the Butter.
Add the Condensed Milk and Coconut mixing well to combine.
Crushing the biscuits. I place my Biscuits into a Plastic Bag and bash with a Rolling Pin to crush them.
Now put the crushed Biscuits into the Bowl with the Butter, Coconut and Condensed Milk, mix really well until all Ingredients are combined.
Add a small handful of Sultanas, mix well.
Tip mixture out into your greased Tin, smoothing out evenly and pressing down with the back of a Spoon.
Place in the Fridge to set while making your Marshmallow.
Marshmallow
Take a clean Bowl and tip the Water and Gelatine from the Jug into it.
Add 1 cup Sugar and a really minute drop of Pink Food Colouring, with an Electric Beater, beat until the mixture is thick and creamy.
Stop the Motor and to check the Marshmallow to see if it is ready, lift the Beaters out of the mixture slightly and if it forms a thick blob when dripping, it’s set.
Scape out of the Bowl and spread across the Base evenly, finish off with a scattering of Coconut.
Slice when set.
I keep my Marshmallow in the Fridge in an Air-tight container.
