Jelly Jello Marshmallow

I like the way that rhymes… and I couldn’t decide whether to call them jelly (which is what we call jello in NZ) or jello (which is what you call jelly in the US)… but jello rhymes better with marshmallow.  Anyways I digress…

My nephew had his tonsils out earlier this week, so we decided he needed a sweet treat to cheer him up.  Problem is his little brother is lactose intolerant, and I wanted to make something they would both enjoy…

I present the solution to all that ails you… jello marshmallows!

Fluffly clouds of marshmallow, coated in powdered sugar. Not a treat for the faint-hearted, but oh so yum, and perfect for anyone feeling a little under the weather 🙂

Jelly Jello Marshmallows Recipe:

1 packet of jelly/jello in a flavor of your choice. We made raspberry (hence the bright pinkness), but I bet lime would be good… or orange… or… ok any flavour is going to taste great! Dissolve the jelly in 1/2 cup boiling water.

Put 1/2 cup caster sugar in mixer and add 1/3 cup cold water.  Turn mixer on and beat together for a minute or so, then add the dissolved jelly.  Turn up the speed and beat until very thick and creamy.  This will take about 5 minutes or so… don’t skimp here, beat it until its really really thick.

Line a pan with gladwrap (for ease of removal) and pour marshmallow mixture in.

Refrigerate for a few hours, or overnight, until well chilled.

Remove from pan and cut into small squares.  Coat in icing (powdered) sugar and/or coconut.

These need to be kept in the fridge, and once coated with icing sugar eaten quite quickly. Or keep uncoated marshmallows in the fridge and toss in icing sugar just before serving.

Enjoy!!