This recipe is from Carly Green of Vanilla Queen. This is such a great alternative to chocolate as a gift and you can't go past that gorgeous bunny shape! If you do not have a mould simply set the marshmallow in a pan instead. Then, slice into squares and roll in toasted coconut. Delicious!
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 10 minutes + hours to cool
Makes 24+ squares
Can be frozen and thawed before consuming
- white sugar - 480g
- salt - pinch
- gelatine - 2 Tbsp, powder
- vanilla - 1 tsp, extract (or seeds from 1 vanilla bean or 1/2 tsp vanilla powder)
- water - 1 cup, boiling
- coconut oil - 1 Tbsp, melted
- desiccated coconut - 50g, to coat mould
- food colouring - for decorating
- Add sugar (480g) to your bowl. Mill Speed 10 / 30 seconds.
- Empty milled sugar into a separate bowl.
- Add the whisk attachment to the bowl and pour sugar back into the bowl with a pinch of salt.
- In a separate bowl add your gelatine (2 Tbsp), vanilla (see recipe for variations) and boiling water (1 cup). Whisk to dissolve the gelatine.
- Program 5 minutes / Speed 3.5 then slowly pour the gelatine mixture into the hole. Do not just pour it all in.
- Continue to whip until a thick marshmallow forms. This will take about 4 minutes. You want a thick, dense consistency.
- Whilst your marshmallow is forming prepare your bunny moulds. Carly uses a pastry brush and coconut oil to make sure the marshmallow doesn't stick. You can also use spray oil to get into all the crevices.
- Pour the marshmallow into your bunny moulds and put into the fridge to set. This will take a few hours.
- Once set you can remove from the mould by gently warming the outside of the moulds or using a pallet knife to gently break the seal.
- Cover in coconut and use food colouring on a cotton bud to add the details of the eyes and ears.
Note: You can use raw sugar if you wish, however bunnies will not be bright white.