- 125ml - boiling water
- 4x250ml - castor sugar
- - a few drops of orange food colouring
- 250ml - cold water
- 60ml - gelatine
- 10ml - vanilla essence
Grease a 25 cm square cake tin well with nonstick spray.
Put a wire rack on a baking sheet and grease with non stick spray.
1 Soak the gelatine in cold water, then heat until melted but don’t bring to the boil.
2 Add the castor sugar and boiling water and whisk for 7-10 minutes with an electric whisk until the mixture thickens and turns white.
3 Add the vanilla essence and whisk well.
Divide the mixture into three equal parts.
Colour one part with the orange food colouring and mix well.
4 Pour one of the white mixtures into the cake tin.
Even out the surface and spoon the coloured mixture onto the white layer. Even it out and then pour the second white mixture on top. Even it out again.
5 Leave in the fridge until completely set.
6 Tip the marshmallow from the tin and cut into squares or use cookie cutters to make shapes.
7 TO FINISH
Arrange the marshmallows on the prepared wire rack and pour the melted chocolate over.
Set aside until the chocolate has set.
8 Store in an airtight container in the fridge.