- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Wednesday, 22 June 2011
Marshmallow Weetbix slice
Lysy's experiments had made me wary. It wasn't until I found the Angel Food mix that I felt I might actually do it. Then I discovered I needed a candy thermometer. Another mental hurdle to leap over. I love baking but shy away from candy recipes and the precision needed in heating a bubbling sugary mixture. It seemed a downright dangerous thing to do.
Easter. This is the cookbook I told you about back then. It is merely called Recipes with no author, publisher or date. I love not only the recipe that reminds me of how I would read recipes as a child - so different to today - but also the splatters all over the recipe that show just how often my mum used it.
The base was the easy bit. As always, Sylvia was keen to help out. She and dolly helped to crush the weetbix that go in the bottom layer.
Angel Food. This confused me further as they were slightly different, and the package size was also a bit different. I really love this slice or I never would have bothered.
Mexicale Pie out of the oven while the mixture bubbled and boiled.
Finally I could pour the marshmallow mixture over the base. It was so satisfying to get to this step where I was just waiting for the marshmallow to cook.
Proust's protagonist with his madeleines.
I bought jersey caramels, coconut diced, violet crumble, marshmallow, turkish delight, orange candied and 45% chocolate (that is $25 worth of ingredients). But when I melted the chocolate to pour over the ingredients, the marshmallow just melted and made the chocolate odd. We ate most of it and threw out the last bit because the turkish delight and honeycomb melted after a while. I am not sharing the recipe but suggest you check out Lorraine and Baking Addict's versions that inspired me.
Previously on Green Gourmet Giraffe:
This time last year: Going on a picnic with nutroast
This time two years ago: Awesomely Delicious GF Pumpkin Brownies
This time three years ago: BBD #11 Sprouted Bread
This time four years ago: Red Rascal Burgers
Marshmallow Weetbix Slice
adapted from Recipes
3 weetbix, crushed - (about 50 g)
1 cup coconut
1 cup self raising flour
3/4 cup brown sugar
2 dessertspoons cocoa
Marshmallow mix- from Angel Food
To make the base, melt butter and pour over dry ingredients. Mix until combined and spread into a lined and greased small slice tin. Bake at 180 C for 20-25 minutes. Cool in the tin.
Make marshmallow. If you eat gelatine you can make it the traditional way. My packet was made up of modified starch, rice starch, agar and emulsifiers. I boiled water and sugar with one package. I beat the other package which seemed to be quite starchy (not sure if the agar was also in the mixture) and then gradually added the sugar mixture and beat this for 10-15 minutes until it was creamy.
When marshmallow mixture is a honey thickness pour over cooled base. Allow marshmallow to cool and set - I put mine in the fridge. Eat at room temperature. Mine kept out of the fridge in a air-tight container for about an hour.
On the stereo:
Scott Walker: The Collection