Hello everyone 🙂 I hope you all had a lovely Christmas and New Years and enjoyed some fun times with your families over the holidays and of course ate lots of delicious holiday food!

I’ve been lazy over the holidays by throwing all schedules out the window and just relaxing and enjoying my first school holidays not working with master 10 in many many years. About the only thing I did was reshoot this yummy slice! Schools back now so back into the kitchen next week, yay! I’ve missed it.

Ingredients

BASE

250 grams plain biscuits (Vanilla Wines, plain Digestives or Malt)

125 grams butter

Optional – 1/4 cup desiccated coconut, chopped pecans, chopped walnuts <strong>or</strong> approx 50 grams white chocolate.

FILLING

400 grams condensed milk

zest &amp; juice of x 2 medium sized lemons (approx 1/3 cup juice)

1 tablespoon gelatine granules/powder

MARSHMALLOW

1 cup castor sugar

5 teaspoons gelatine granules/powder

Method

BASE

Line a 20 cm sq x 5 cm D square tin or a 30 cm L x 20 cm W x 4 cm D slice tin with baking paper and then lightly spray it all over with non-stick cooking spray.

If you are adding white chocolate to the base, use a large knife to finely chop it up into the smallest possible pieces. Set aside.

Place the biscuits (and if you are adding one of them, the coconut, pecans, walnuts or the white chocolate) into a food processor and using the blade fitting, process them until they are as fine as coarse breadcrumbs. Transfer them into a bowl. Set aside.

In a small saucepan, over a low heat, melt the butter. Add it to the biscuit crumbs, mixing them together really well.

Spread the crumbs evenly around in the tin before you start to, as FIRMLY as possible, flatten them into the tin using the bottom of a cup or glass or a metal spatula. Place the base into the fridge to harden for at least 30 minutes (even overnight).

FILLING

In a medium-sized bowl add the lemon zest and juice to the condensed milk and mix it in well. Set aside.

Place 1/4 cup of cold water in a small pan and then evenly sprinkle the tablespoon of gelatine over the top.

With the heat on low leave it for a few minutes and then when you see the gelatine starting to melt, give it a gentle stir and then leave it again until it looks like it has all melted. Stir it again and remove from the heat.

Pour the dissolved gelatine into the bowl containing the condensed milk, lemon juice and zest and mix it in quickly and thoroughly. Spread it over the biscuit base and return it to the fridge.

MARSHMALLOW

Place the cup of sugar in a medium sized saucepan with 1 cup of water and then sprinkle the gelatine on top as evenly as possible. Over a medium heat slowly bring the two to a boil, gently stirring a few times to make sure no gelatine sticks to the sides of the pan.

When it’s boiling turn the heat down to medium low or low (to where it is just simmering/softly boiling), give it a final stir and then leave it for 10 minutes (if you are tempted you can gently stir it a few times if you like, checking that not too much is sticking to the sides).

After the ten minutes is up, pour the mix into a large heatproof bowl. Whilst the sugar syrup is still hot, set your electric beater on high and beat it until the marshmallow is super thick (this takes around 10 minutes). You are aiming for a consistency of fully whipped cream or a meringue at stiff peak stage (so when you lift the beaters the peaks of marshmallow will remain standing up and not fall back down).

Once at that thick stage it will start to set so immediately scrap it from the bowl onto the filling and use the back of a metal spoon or a metal spatula to quickly spread it all over the filling.

Place it in fridge to set for at least 1 hour (or overnight).

Once out of the fridge the paper should just come away from the sides and the base, filling and marshmallow should be melded together.

Use a sharp knife (not serrated) to cut it and it pays to wipe the knife with a damp cloth between cuts so that crumbs from the knife won’t make the marshmallow look messy.

Store in an airtight container in the fridge for up to 3 days.

 

For more pics and a detailed walkthrough please pop by my website and say ‘Hi’  🙂http://www.taniaskitchen.co.nz/marshmallow-slice/

 

 

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