TAKE A BAG
SEPTEMBER 2019 61FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
marshmallow
fondant
Heat 115g white
marshmallows and 15ml
water in the microwave
for about 30 seconds, until
puffed and melted. Gradually
stir in 425ml sifted icing
sugar, using your hands
when it gets thick. (Add extra
icing sugar if the fondant is
still too wet – it should have
the consistency of store-
bought fondant). Add food
colouring of your choice and
knead until smooth. Use like
any other fondant to cover
cakes or for making toppers.choc mousse
Heat a 150g packet mini or
chopped marshmallows, 50g
butter, 250g chopped milk
chocolate and 60ml boiling
water on medium, stirring until
melted. Cool. Whip 250ml
cream with 10ml vanilla essence
until thick. Fold cream into
cooled chocolate mixture until
smooth. Divide between 6 x
125ml dishes. Serve immediately.3-ingredient
s’mores dip
Sprinkle 180ml chopped dark
chocolate in an even layer
in a small baking dish. Cut
8 marshmallows in half and
place on top. Bake at 230°C
for 6-8 minutes, or until
marshmallows are lightly
browned and puffed. Set
aside for 5 minutes. Serve
with Tennis biscuits to dip.pina colada pudding
Whisk together a 90g packet of instant vanilla pudding mix with a
440g tin crushed pineapple (including juice). Whip 250ml cream to
soft peaks and fold in with 500ml chopped or mini marshmallows,
250ml toasted desiccated coconut and 5ml rum extract. Spoon into
serving glasses and serve topped with maraschino cherries, mint and
vanilla wafers.fudge
Heat 250ml brown sugar,
125ml evaporated milk, 15ml
milk powder and 60g butter
on medium, while stirring,
until a sugar thermometer
reaches 110°C. Add 125ml
marshmallows and 5ml vanilla
essence and stir until smooth.
Remove from heat and stir
in 180g chopped caramel or
white chocolate, until melted.
Pour fudge into a 20cm x
28cm tin (or bigger or smaller,
depending on the thickness
you prefer) lined with baking
paper. Set aside for about 2
hours, until cooled and firm.
Cut into squares.