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23 November 2010

Marshmallow Balls

  • 1 can sweetened condensed milk
  • 1 250g block unsalted butter, chopped
  • 1 tablespoon cocoa powder
  • 2 teaspoons vanilla essence
  • 1 1/2  x 250g packets milk arrowroot biscuits, crushed
  • 40 pink and white marshmallows
  • 1 cup desiccated coconut
  1. Combine condensed milk, cocoa, butter and essence in a pan.
  2. Stir over heat until butter is melted and mixture is smooth. Cool.
  3. Stir crushed biscuits into milk mixture and mix well.
  4. Cover and refrigerate 30 mins until mixture is firm.
  5. With wet hands, roll tablespoons of mixture around each marshmallow to enclose. Roll evenly in coconut.
  6. Place on baking paper covered tray and refrigerate until firm or overnight.
  7. Store balls in fridge.

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