Post by Sylvia on Dec 24, 2008 4:29:55 GMT -6
This is my 12 year-old grand-daughter Katy's Recipe
Marshmallow Crunch
Makes about 50 squares
1 oz/25g glace cherries
3 oz/75g puffed rice cereal
4 0z/100g pink and white marshmallows
1 oz/25g butter
Grease and line with greaseproof paper a 7"/18cm square cake tin
Cut the glace cherries into small pieces. Add the puffed rice cereal and chopped cherries into a bowl and mix well with a wooden spoon. Using kitchen scissors, cut the marshmallows in half. Put the marshmallows and butter in a large pan and gently heat stirring all the time, once everything has melted remove from the heat and add the cereal mixture. Stir everything until it is mixed together. Spoon the mixture in the prepared tin and put in the fridge for two hours.
Then loosen the edges with a blunt knife. Turn the crunch out on a chopping board. Remove the paper and cut the crunch into squares. Store in an air-tight container.
Eat within 3 days.
Sylvia446
Marshmallow Crunch
Makes about 50 squares
1 oz/25g glace cherries
3 oz/75g puffed rice cereal
4 0z/100g pink and white marshmallows
1 oz/25g butter
Grease and line with greaseproof paper a 7"/18cm square cake tin
Cut the glace cherries into small pieces. Add the puffed rice cereal and chopped cherries into a bowl and mix well with a wooden spoon. Using kitchen scissors, cut the marshmallows in half. Put the marshmallows and butter in a large pan and gently heat stirring all the time, once everything has melted remove from the heat and add the cereal mixture. Stir everything until it is mixed together. Spoon the mixture in the prepared tin and put in the fridge for two hours.
Then loosen the edges with a blunt knife. Turn the crunch out on a chopping board. Remove the paper and cut the crunch into squares. Store in an air-tight container.
Eat within 3 days.
Sylvia446