recipes
White Choc-Mallow Squares
makes 48
2 tablespoons gelatine
1/2 cup water
2 cups caster sugar
1 extra cup water
1/2 teaspoon lemon essence
1/4 teaspoon yellow food colouring
300g white eating chocolate
1. grease 20cm x 30cm lamington pan; line base and sides with plastic wrap.
2. Sprinkle gelatine over the 1/2 cup water in a small bowl.
3. Combine sugar and the extra water in a large saucepan. Stir over heat, without boiling, until sugar dissolves; bring to boil. Add gelatine mixture; boil steadily, uncovered, about 10 minutes or until mixture is thick but not changed colour.
4. Pour sugar mixture into large heatproof bowl, add essence and colouring. Beat on high speed about 5 minutes or until mixture is very thick and holds its shape.
5. Spread marshmallow mixture into pan. Set at room temperature about 2 hours or until firm. Using wet knife, cut marshmallow into 2cm squares; roll in chocolate.
