Marshmallow Slice

EQUIPMENT: Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.

BASE: Combine the butter, brown sugar and golden syrup in a pot over a medium heat. Once the butter has melted, remove from the heat and stir in the dry ingredients.

Press the mixture into the base of the prepared tin and bake for 20–22 minutes or until golden. Set aside to cool for at least an hour.

MARSHMALLOW: In a small pot, combine the caster sugar, water and gelatine powder. Stir over a medium heat for 5–8 minutes until the sugar and gelatine has dissolved. Set aside for 30 minutes.

Transfer the mixture to a large bowl or the bowl of a stand mixer, add the vanilla and with a whisk attachment or hand beater, beat the mixture for 10 minutes until fluffy and white — similar to stiff meringue peaks. Add the food colouring and beat again.

Grease the sides of the tin, with the base in it, with a little oil (this will make it easier to peel the slice off the baking paper) and dab the top of the oat and coconut base with a paper towel to remove any excess fat. Pour the marshmallow over the base, spread out evenly and top with sprinkles. Chill in the fridge for 4–5 hours or until firm.

Cut into 25 squares and keep in an airtight container. Makes 25 squares.

COOK’S NOTE: When cutting the slice, I like to lightly grease my sharp knife with a little oil first to make the cut lines smoother.