Huletts Marshmallows

Makes ± 20 marshmallows.



400 g (500 ml) Huletts White Sugar
15 ml Huletts Golden Syrup
250 ml water
20 g gelatine soaked in 100 ml water
2 egg whites
5 ml vanilla essence
100 g (312 ml) coconut, toasted




  1. Grease and line a square pan with silicon paper.
  2. Heat the sugar, water and syrup on a low heat until the sugar has dissolved.
  3. Boil to 115ºC.
  4. Stir in the soaked gelatine.
  5. Beat the egg whites until stiff.
  6. Beat the sugar syrup slowly into the egg white.
  7. Add the essence and stir for 1 minute. Pour into prepared pan.
  8. Leave to set.
  9. Cut with a warm knife into squares and roll in toasted coconut.

Estimated costing, mark-up & suggested selling price

Ingredients:R 30.29
Electricity / refrigeration:R 2.00
Packaging:R 0.00*
Total expenses:R 32.29
Recommended profit:R 17.71
Total:R 50.00
Recommended selling price per marshmallow (R50.00 divided by 20 marshmallows):R 2.50
*Should you use serviettes or paper plates for packaging, remember to include this in your cost