I woke up this morning and my pillow was missing…….

Ever find your pillow missing? It’s either fallen down the back of the bed or its under the covers or your cuddling it….Either ways, its missing. And the funny thing was I had just made marshmallows, for all I know I could have eaten its soft fluffy insides….

I have so many memories of toasting marshmallows on the fire when we went on 4 x 4 camping trips around NSW with some very good friends. There were always so many kids and we swam (when there was water) rolled in mud (cause there was no water)….heard pigs snorting, fell in nettles, panned for gold and had so much fun. The nights were spent around the fire where one mum would make a tank full of Milo and we would all roast marshmallows….Now I have made them and eaten them and not a camp fire nearby…:)

Ever seen light blue fluffy little clouds????

(extract from Wikipedia) 
The marshmallow probably first came into being as a medicinal substance, since the extract comes from the root of the marshmallow plant, which were used as a remedy for sore throats. Other parts of the marshmallow plant had medical uses as well. The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.
However the marshmallow as we now know it no longer contain any marshmallow plant.
The use of marshmallow to make a candy dates back to Ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection. Candymakers in early 19th century France made the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally, however, by the owners of small candy stores. They would extract the sap from the mallow plant’s root, and whip it themselves. The candy was very popular, but its manufacture was labor-intensive. In the late 19th century, French manufacturers devised a way to get around this by using egg whites or gelatine, combined with modified corn starch, to create the chewy base. This avoided the laborious extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way.    

All supplied up and ready to cook



Recipe thanks to Better Homes and Gardens


Preparation time: 10 minutes – plus 30 minutes cooling time plus 1 hour setting time.

Makes about 24 as per the recipe found in Better Homes and Gardens 09/11 issue.

  •  Melted Butter for greasing
  •  1 & 3/4 cups castor sugar
  •  1 cup boiling water
  •  2 tbsp. powdered gelatine
  •  1/2 cup cold water
  •  1 and 1/2 tsp. Vanilla extract
  •  Food colouring of your choice
  •  Icing sugar for dusting


  1.  Grease 17 x 27cm slice tin with meted butter then line with baking paper.
  2.  Combine sugar and boiling water in medium saucepan bring to boil and boil for 5   minutes
  3. Put gelatine and cold water in bowl and whisk with fork till it thickens and looks like jelly crystals but wet looking – Leave for 5 minutes.
  4.  Add gelatine mix to sugar mix and whisk
  5.  Allow to cool to room temperature
  6.  Put syrup mixture in kitchen whizz and add colouring and vanilla and whisk for up to 12 minutes this should then be light and fluffy and glossy just like when you beat egg whites.
  7.  Set in fridge for 1 hour
  8.  Cut into squares and dust in icing sugar

I started making the marshmallows and Mum came along and took over not only doing the wrong thing and completely messing up my marshmallows but taking over the entire kitchen and making some more the next day to make it up to me.

What we did wrong is, on the recipe in the magazine it mentioned 2 cups of icing sugar mixture, Mum thought this was what they were referring to when you added the sugar mixture to the whizz. Where it actually meant you use this icing sugar to roll the marshes in after they have set.

So whatever you do the 2 cups of icing sugar is for the end result not to be added in the mix prior….

The blue ones are the sugar infested ones the pink ones are mum’s make up ones.

They were the most amazing little pillows ever

Then we decided to try something different and make Marsh Pops – kind of like the little cake pops but of course using marshes and dipped in chocolate and covered in sprinkles. Great for parties – they were so gooey and crunchy all at the same time.

Marshy POPS



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