Lemony marshmallows

Serves: 18 (makes 18 pieces)
Time to make: 15 mins , plus 2 hrs setting

Total cost: $ 2.34 / $ 0.13 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 tablespoons gelatine powder
1 lemon, 1/3 cup juice and 1 teaspoon grated zest
1 1/2 cups castor sugar
1 tablespoon liquid glucose
1 tablespoon icingfrostingX sugar
1 tablespoon cornflourcornstarchX

Nutrition Info

Kilojoules 370kJ
Calories 88cal
Protein 1g
total fat N/S
saturated fat N/S
Carbohydrates 20g
Sugars 20g
dietary fibre N/S
Sodium 10mg
calcium N/S
iron N/S

Instructions

1 Line a 26cm x 16cm x 3cm slice tin with baking paper. Combine gelatine, lemon juice and 2 tablespoons water in a heatproof jug. Place jug in a saucepan of boiling water and stir until gelatine dissolves. Set aside to cool.

2 Use an electric beater to beat sugar, glucose and 1/2 cup water for 5 minutes. Pour cooled gelatine into glucose mixture and beat for 10 minutes until very thick to a mixture substantially increased in volume. Add lemon zest and combine. Pour into prepared tin and smooth top. Cover and leave at room temperature for 2 hours until set.

3 Combine icing sugar and cornflour in a bowl then sift onto a baking tray. Turn out marshmallow onto mixture. Discard baking paper. Cut in 18 pieces. Toss gently to coat.

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