I can't believe it is somehow over a year since my last blog post. I don't know where the time has gone. Well I do... so much life has happened it's been incredible! It has been a year of change. Of going home to Durban to see my dearest old friends and to get some much needed closure after so long. I have finally changed jobs after 12 years at the same place. Chris asked me to marry him after 8 years together so I have spent many excited weeks planning our dream wedding (there will be many more months of that :-)) I lost one of my close friends, one of the most amazing, strong, inspiring people I know. Chris and I moved in with his parents to try and buy a house as it really is about time that we grow up! :-) Its been fun, sad, exciting and emotional... but I thought it was about time I did another blog post, so back to business...
When I think of food that I miss from South Africa I always think of coconut marshmallows. My Oumie always buys me a bag whenever I go back! So far I haven't found anywhere that you can buy them in England so I thought I would have a go at making them myself... and oh my gosh they were incredible! Better than the real thing. The homemade ones are so light and fluffy they L.I.T.E.R.A.L.L.Y. melt in your mouth! If you try them let me know how you get on... they were honestly so quick and easy and one of the best things I have made so far! Enjoy!
Coconut Marshmallow Recipe
1 Tbsp Gelatine Powder
1/2 Cup Sugar
80ml Cold Water
160ml Golden Syrup
1 tsp Vanilla Essence
1/2 tsp Salt
150g Desiccated Coconut
Create a double boiler by placing a glass bowl over a pot with some boiling water in it. The bowl should rest on the rim of the pot. You only need a few centimetres of hot water in the pot, it should not touch the bowl. Bring the water to a slow simmer.
Mix the gelatine with 80ml cold water and gently heat until the gelatine has dissolved.
Add the sugar and stir until the sugar has dissolved.
In a separate bowl combine the syrup, vanilla essence and salt.
Stir the gelatine mixture into the syrup mixture and beat with an electric beater for about 15 minutes until the mixture has turned white and is light and fluffy.
Pour the mixture into a greased square 22cm pan and leave to stand in a cool place until set.
Spread the coconut in a baking tray and stick under a grill for a few minutes. Check this constantly and stir it around a few times to ensure it doesn't burn and browns all over.
When the marshmallow mixture has cooled, cut it into equal squares and roll each square in the toasted coconut so that it is coated on all sides.
Store in an airtight jar for a maximum of a week.