Our Marshmallow Slice is a summer family favourite! With a twist on tradition, the base is made from crushed Weet-Bix, adding a hearty crunch to every bite. Topped with fluffy marshmallow and a sprinkle of nostalgia, this treat is perfect for sharing—or keeping all to yourself!
Ingredients:
The Base
3 Weet-Bix crushed
1 cup self-raising flour
1 cup coconut
3/4 cup sugar
120 g butter melted
The Marshmallow
1 cup water
1 cup caster sugar
1 tablespoon gelatine powder
2 drops pink food colouring
1 drop Raspberry food flavouring (optional)
Desiccated Coconut for decoration
Instructions:
The Base
Mix crushed Weet-Bix, self-raising flour, coconut and sugar in a bowl and add melted butter.
Mix well and press into a lined slice tray.
Bake at 180C for 10-15 minutes. Allow to cool.
The Marshmallow
Add the cup water, caster sugar plus the gelatin to a saucepan. Stir over a low heat until the gelatine dissolves. Once the gelatine has completely dissolved, gently simmer the mixture for at least five minutes. If you have a sugar thermometer, simmer it until the temperature sits just over 100˚C before removing from the heat and letting it cool slightly.
Pour the slightly cooled gelatine mixture into the bowl of a mixer, add your food colouring and flavouring if you are using them and beat on high for eight or so minutes until it has thickened and doubled in size. If you are doing it right, it will start to look like meringue. You should get soft peaks.
Once you have achieved soft peaks, add the marshmallow onto your cooled base. Use a palette knife to gently spread the marshmallow over the top of the base. Sprinkle with desiccated coconut. Allow to set before cutting into slices. Store in fridge.
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