Ingredients
- 2 tablespoons gelatine
- 1½ cups water
- 2 cups sugar
- pink food colouring
- ½ cup unsalted roasted peanuts
- ⅓ cup chopped glace cherries
- ¾ cup desiccated coconut
- 500 g milk chocolate, roughly chopped
Method
1. Cover an oven tray with a sheet of baking paper. Sprinkle gelatine over ½ cup of the water, stir until combined. Combine remaining water and sugar in a medium pan, stir over medium heat without boiling until sugar has completely dissolved. Bring to the boil, reduce heat to low, add gelatine mixture, stir until combined, cook uncovered for 10 minutes, cool mixture to lukewarm.
2. Pour mixture into a large mixing bowl. Using electric beaters, beat on high speed for 8 minutes or until mixture is white and very thick.
3. Pour half of the mixture into a loaf tin. Add a few drops of food colouring to remaining mixture, stir until combined, pour into another loaf tin. Refrigerate both mixtures until set. Turn out, cut into 3 cm cubes.
4. In a large mixing bowl, combine the cubes of marshmallow, the peanuts, cherries and coconut.
5. Place chocolate in a medium heatproof bowl. Stand over pan of simmering water, stir until chocolate has melted and the mixture is smooth. Add to marshmallow mixture. Stir until well combined, spoon onto prepared tray, refrigerate until set.
