Ingredients:
2 tablespoons gelatine
½ cup water
2 cups caster sugar
1 cup water, extra
½ teaspoon lemon essence
¼ teaspoon yellow food colouring
300g white eating chocolate, grated finely
Cooks Tools:
Measuring spoons/cups
Lamington pan
Small bowl
Plastic wrap
Large saucepan
Large heatproof bowl
Electric mixer
Knife, wet
Step 1: Grease 20cm x 30cm lamington pan; line base and sides with plastic wrap.
Step 2: Sprinkle gelatine over the water in small bowl.
Step 3: Combine sugar and the extra water in large saucepan. Stir over heat, without boiling, until sugar dissolves; bring to boil. Add gelatine mixture; boil steadily, uncovered, about 10 minutes or until mixture is thick but not changed in colour.
Step 4: Pour sugar mixture into large heatproof bowl of mixture; add essence and colouring. Beat on high speed about 5 minutes o until mixture is very thick but not changed in colour.
Step 5: Spread marshmallow mixture into pan. Stand at room temperature about 2 hours or until firm.
Step 6: Using wet knife, cut marshmallow into 2cm squares; roll squares in chocolate.
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