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one one/two cups caster sugar (Recipes by ingridients sugar) two tablespoons gelatine one teaspoon vanilla (Recipes by ingridients vanilla) extract two cups desiccated coconut (Recipes by ingridients coconut) Red, yellow, green and blue food colouringStep one Grease a threecm-deep, sixteen.fivecm x about twenty-sixcm (base) slab pan. Line base and sides with baking paper, allowing a twocm overhang at both long ends. Marshmallows Recipe. Combine sugar (Recipes by ingridients sugar) and two/three cup hot water (Recipes by ingridients water) in a saucepan over medium heat. Cook, stirring, for three minutes or until sugar (Recipes by ingridients sugar) dissolves and syrup (Recipes by ingridients syrup) is clear. Step two Using a fork, combine gelatine and two/three cup cold water (Recipes by ingridients water) in a jug. Pour into hot. syrup (Recipes by ingridients syrup) Marshmallows Recipe. Cook, stirring, for two to three minutes or until gelatine has dissolved and mixture is clear. Marshmallows Recipe. Pour into bowl of an electric mixer. Marshmallows Recipe. Set aside to cool to room temperature (about thirty minutes). Marshmallows Recipe. Step three Using an electric mixer, beat sugar (Recipes by ingridients sugar) and gelatine mixture on high for six to ten minutes or until very thick. Add vanilla (Recipes by ingridients vanilla) and beat for one minute. Spread into prepared pan. Smooth top. Set aside, at room temperature, for one hour or until set. Marshmallows Recipe. Lift onto a board. Using a wet knife, cut marshmallow into twenty-four squares. Step four Place one/two cup coconut (Recipes by ingridients coconut) in each snap-lock bag. Add about eight to ten drops food colouring. Seal and rub colour into. coconut (Recipes by ingridients coconut) Marshmallows Recipe. Place one marshmallow at a time in each bag and gently toss in coconut (Recipes by ingridients coconut) to coat. Remove to a wire rack. Set marshmallows aside until surfaces feel dry (about one hour). Serve..
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