Little sweeties

A little something sweet seldom goes amiss, whether to round off a meal, have as a pick-meup or give as a homemade gift, says NZ House & Garden Food Editor Sally Butters.

RASPBERRY OR PINEAPPLE MARSHMALLOWS

Marshmallows are fun and easy to make and so much better than bought ones. We used Fresh As freeze-dried fruit powders to give these fluffy confections real fruit flavour.

27g (or 3 tablespoons) gelatin

½ cup cold water

2 cups caster sugar

1 cup boiling water

2 tablespoons freeze-dried raspberry powder*

Few drops red food colouring

1 cup icing sugar for dusting

Combine gelatin and cold water in a small bowl. Place caster sugar and boiling water in a large saucepan (as mixture will rise in the pot) and stir over a low heat until sugar has completely dissolved.

Bring to the boil. Stir in gelatin mixture and boil uncovered for about 5 minutes, ensuring the mixture does not colour. Remove pan from heat and allow mixture to cool about 10 minutes.

Pour mixture into a mixing bowl, add

raspberry powder and food colouring and beat using an electric mixer for at least 5 minutes until mixture is very thick and holds its shape.

Tip into a slice tin (at least 27cm x 17cm) that has been lined with tinfoil then lightly oiled. Refrigerate until set. When completely set, cut into squares and dust all over with icing sugar. Marshmallows will keep in an airtight container for about 1 week.

Makes about 48 squares

Note: To make pineapple marshmallows, use freeze-dried pineapple powder and 1 teaspoon vanilla extract in place of the raspberry powder, and omit the food colouring.