Lemony marshmallows

Serves: 18 (makes 18 pieces)

Time to make: 15 mins , plus 2 hrs setting

Ingredients

More weights & measures

2 tablespoons gelatine powder

1 lemon, ⅓ cup juice and 1 teaspoon grated zest

1 ½ cups castor sugar

1 tablespoon liquid glucose

1 tablespoon icingfrostingX sugar

1 tablespoon cornflourcornstarchX

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free varieties of icing sugar and cornflour.

Nutrition Info (per serve)

Calories 88 cal

Kilojoules 370 kJ

Protein 1 g

Total fat N/S

Saturated fat N/S

Carbohydrates 20 g

Sugar 20 g

Dietary fibre N/S

Sodium 10 mg

Calcium N/S

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.