Ingredients
2 Cups Sugar
3/4 cup water
Method
Boil Sugar and Water together.
Dissolve 2 dessertspoons of gelatine in another 1/4 cup of cold water.
Add gelatine mix to sugar and water mix when boiling and stir until dissolved.
Take off heat and beat with an electric beater for approx. 15 minutes until thick and glossy.
Pour into a greased shallow tin and when set cut into squares and roll in toasted coconut.
For sherbert cones:
Pour a little sherbert into the bottom of a square icecream cone.
(you can buy Wizz Fizz from some supermarkets)
Spoon marshmallow on top of sherbert until the cone is a little over-full.
Sprinkle with Hundreds and Thousands.
Allow to set and serve.
Megs Notes: This recipe brings back so many memories. Mum and I used to make the sherbert cones for school fete's. This recipe is the one that we had in our school recipe book the year my colouring picture was chosen for the front cover. I made the marshmallow squares some time ago and it feels like it's going to take forever to beat - 15 mins is a long time, but the yummy fresh marshmallow at the end is SO worth it. Sometimes you just can't beat home-made.
