Marshmallow Slice Recipe

Writing about these Marshmallow Slice recipe brings a smile to my face. I wish I could time capsule the moment I shared with my son and daughter making them, because these are the types of moments I want to cherish forever: Sharing the joy of baking together on a beautiful, sunny afternoon. Mixing and measuring, sifting and stirring–making a mess!… and then happily enjoying the spoils together.

As my son was licking marshmallow off the beaters he kept saying, “You’re the best, Mum (Mom)! You’re the best cook in the world. If anyone comes this house and doesn’t like your cooking, I’m going to kick them out!” He made me laugh! Nothing like straight sugar to win the heart of your 6 year old.

The fluffy marshmallow topping is a real crowd pleaser

I’d never made marshmallow before this recipe and I loved it! As we beat the mixture it went from a transparent, oily-looking consistency to a foamy, egg white appearance to finally thick, white and glossy clouds. Like magic! My son and daughter enjoyed taking turns with the beaters, watching the mixture change properties.

Our daughter Ruby loved making this Marshmallow Slice

I do need to give you a warning, though: the marshmallow sets really fast! By the time I had spread the jam over the biscuit base the marshmallow was mostly set and I had a lot of trouble spreading it. So ensure you spread the jam before you begin making the marshmallow. That way, as soon as you’ve finished beating the marshmallow you’ll be ready to spread it right away. Have fun!

Save Print

Marshmallow Slice Recipe

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 15 slices

Ingredients

• 4 Weetabix
• ½ cup brown sugar, firmly packed
• 1 cup coconut
• 1 cup self-raising flour
• ½ teaspoon salt
• 5 ounces (140 grams) butter
• 3 tablespoons raspberry jam
• 1 cup sugar
• 1½ tablespoon gelatine
• 1 cup water
• ½ teaspoon vanilla

Instructions

1. To make the base crush biscuits and put in bowl. Add brown sugar, coconut, sifted flour and salt. Melt butter and add to dry ingredients; mix well. Press into greased and lined 7in. (17.5cm) by 11in. (28cm) brownie tin. Bake at 375F (180C) 20 to 25 minutes or until base is firm. Allow to cool.
2. To make Marshmallow Topping put sugar and water into saucepan, sprinkle gelatine over. Stir over heat until sugar is dissolved and mixture boils. Reduce heat, simmer 7 minutes, remove from heat. When mixture is nearly cold, add vanilla, beat until thick and fluffy; if desired color pale pink with few drops of food colouring.
3. When base is cold, spread with jam, then quickly spread marshmallow over. When marshmallow is set, cut into squares with a knife dipped in hot water.

3.5.3208