Think Pink For October

Another quick post I'm afraid - laptop sharing still in full swing! I made these two confections last night for the fundraiser at work tomorrow 'Think Pink' to raise many for Breast Cancer Awareness.

Coconut Ice

340g desiccated coconut

340g icing sugar

400g tin condensed milk

1/2 tsp vanilla extract

Optional food colouring (pink or scarlet)

Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is combined.

Divide the mixture into two bowls (add optional food colouring to one of the bowls) and spread into an 8" square tin giving two coloured layers and allow to set overnight.

Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.

I got this recipe from http://www.scottishrecipes.co.uk/

Rachel Allen's Marshmallows

450g caster sugar

2 x 7g sachets powdered gelatine

2 tsp vanilla extract

1 tbsp sunflower oil

2 tbsp icing sugar

2 tbsp cornflour

Pink food colouring

Pour the sugar and 175ml cold water into a heavy based saucepan, place on a medium - high heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low and allow to simmer for about 15 - 20 mins without stirring, until a sugar thermometer dipped into the mixture reads 113C. Alternatively, check that the soft ball stage has been reached.

Pour the geleatine and 100ml cold water into the bowl of an electric food mixer and leave for about 10 mins to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct temp, begin to whisk the gelatine in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla extract and food colouring, increase the whisking speed and leave to beat for about 20 mins until thick, cool and beginning to set.

Meanwhile, grease a 20cm square cake tin with some of the sunflower oil, line with parchment paper and grease again. Toss the icing sugar and cornflour together and place in a sieve. Dust a little into the tin to evenly coat the base and sides, reserving the rest for later.

Pour the creamy marshmallow into the prepared tin, spreading it evenly and smoothing the surface using a palette knife dipped into boiling water. Dust with a little more of the icing sugar and cornflour mixture, cover with clingfilm and allow to set in a cool, dry place (not the fridge) for 1-2 hours or overnight.

Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the parchment paper and cut the marshmallows into about 36 squares. Toss them around to coat evenly in the icing sugar and cornflour. Store in an airtight container in a cool, dry place for up to 3 weeks.

Makes 36

I found this on the Good Food Website but I originally saw Rachel making it on her new TV series so I would imagine it would also be in the book to accompany the series.

I had so much fun making these marshmallows! They are so much easier than I ever anticipated and they taste fantastic. I'll be making my own marshmallows for S'Mores from now on.