Marshmallow Easter egg squares

Drum
Preparation: 15 mins By DRUM
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Ingredients (6)

60 ml gelatine
250 ml water — cold
4x250 ml castor sugar
125 ml water — boiled
10 ml vanilla — essence
orange food colouring
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Method:

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.

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