Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 24 people
Difficulty level: 3 out of 4
5 Ingredients
Number of servings
24
- 2tablespoons icing sugar (to dust)
- 1teaspoons vanilla extract
- 200grams cherries, pitted
- 2tablespoons powdered gelatine (20g)
- 2 cup caster sugar
Nutrition per serving
354kJ / 85Cal
354 Kilojoules or 85 Calories
4% of daily energy intake*
Protein
0.6grams
Fat
0.0grams
Carbs
20.1grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Grease a 20x30cm shallow slice tin and line with baking paper.
Step 2 of 7
Process cherries until liquid. Strain into a jug (you’ll need 3/4 cup of cherry juice). Add gelatine. Whisk to combine.
Step 3 of 7
Place sugar and 1 cup water in a small saucepan over low heat. Stir until sugar has dissolved. Increase heat to medium and cook for 10 minutes or until syrup reaches 120°C on a sugar thermometer.
Step 4 of 7
Pour sugar syrup into the large bowl of a mixer. Add cherry mixture and stir until gelatine has dissolved. Allow to cool for 10 minutes.
Step 5 of 7
Beat on high for 10 minutes or until thick. Add vanilla. Beat for 1 minute.
Step 6 of 7
Spread the mixture evenly into the slice tin, smoothing the top. Set aside for 3 hours or until set.
Step 7 of 7
Lift set marshmallow out of the slice tin and onto a board. Cut into small, even squares. Coat the marshmallows with icing sugar mixture and serve.
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