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Campfire pops

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Campfire pops

Recipe Ingredients

HOME-MADE MARSHMALLOWS:
  • 1 cup cold water
  • 70g gelatine powder
  • 1 1/2 cups white sugar
  • 1 cup maple-flavoured syrup
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 cup icing sugar
  • 1/4 cup cornflour
CAMPFIRE POPS:
  • Melted dark chocolate
  • Finely crushed digestive biscuits
  • Lollipop sticks

Recipe Directions

 

HOME-MADE MARSHMALLOWS:

These fluffy treats will melt in your mouth and leave you begging for more:

  1. Place 1/2 cup cold water in bowl of stand mixer; sprinkle with 70g gelatine powder.
  2. In a 2l pot, combine 1 1/2 cups white sugar, 1 cup maple-flavoured syrup, 1/2 cup water and 1/4 tsp salt; cook on medium-high to 115°C on a candy thermometer (6 to 13 minutes); remove from heat.
  3. With mixer on a low speed, carefully drizzle sugar syrup into gelatine. Beat on high for 15 minutes or until very thick. Beat in 1 tbsp vanilla extract.
  4. In a medium bowl, whisk 1/2 cup icing sugar and 1/4 cup cornflour. Line a 33cm by 22cm baking pan with baking paper; dust heavily with cornflour mixture. Transfer marshmallow mixture to prepared pan, spreading with greased spatula. Dust top with remaining cornflour mixture; with hands, pat to spread evenly to corners. Let it stand for 6 hours or until firm.
  5. Peel edges of baking paper from marshmallow. With a chef’s knife or kitchen shears, cut into 2,5cm cubes. Store in an airtight container for up to 1 month. Makes about 7 dozen marshmallows.
CAMPFIRE POPS:
  1. Insert lollipop sticks into cubed home-made marshmallows; brush with melted dark chocolate and sprinkle with finely crushed digestive biscuits. Makes 7 dozen.

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