4 tblsp halaal gelatine

1 cup water

Mix and soak in a bowl

2 cups boiling water

3 cups sugar


Place water and sugar in a pot. Stir to dissolve. Bring to boil. Then add gelatine. Boil uncovered for 20 minutes. Cool to lukewarm. Meanwhile line and grease a pan with plastic and oil. Add essence of your choice. Beat mixture until white and stiff (add colour at this stage if you wish). Quickly pour marshmallow mixture into pan and refrigerate for 2 hours. Cut with wet knife. Dip in maizena.