This classic and super easy marshmallow slice is sure to be a crowd pleaser! I’ve been craving this slice for so long! I’ll probably eat most of it by myself. This recipe will fill a whole lamington sized tray and I recommend you cut the slices small because it’s pretty sweet. ENJOY!
INGREDIENTS
- 4 Weet-bix – crushed
- 1 cup brown sugar
- 1 cup coconut
- 1 cup self-raising flour
- 125g butter – melted
- 2 cup caster sugar
- 1 1/4 cup water
- 2 tablespoons gelatine powder
- food colouring.
DIRECTIONS
- Preheat oven to 180°c
- Combine weet-bix, coconut, brown sugar and flour. Pour in melted butter and mix well.
- Press mixture into a lamington sized tray using a spatula to make sure it’s firmly pushed down.
- Bake base for 15 minutes and set aside to cool.
- Soak gelatine in 1/2 cup of water and set aside to set.
- Place caster sugar and 3/4 cup water in a large saucepan and bring to the boil. Boil for 3 – 4 minutes.
- Add gelatine to sugar mixture and allow to cool.
- Once sugar mixture has cooled, use an electric mixer and mix on high for 6 minutes until thick.
- Add food colouring and spread on top of the base.
- Allow to set for 1 hour.
Store in the fridge for 3 days in an airtight container.
Just checking gelatine, so it’s the powder form and not the gelatine leaves?
It’s powder as per the ingredients list. You could use the leaves, you would just have to work out the conversion.
Is this suitable for freezing?
Do you think you could sub gelatin for agar agar and butter for a dairy free alternative to make this vegan? Thanks!
Did you tint the marshmallow 2 colours then swirl together?