|Water||1 Cup (16 tbs)|
|Caster sugar||4 Cup (64 tbs)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Vanilla essence||1 Teaspoon|
|Toasted coconut||2 Cup (32 tbs)|
Lightly oil 2 lamington tins.
Soak gelatine in cold water.
Mix sugar and hot water together in a large Pyrex jug.
Cook for 4 minutes on HIGH.
Stir in soaked gelatine.
Cook a further 4-5 minutes, stirring twice during cooking.
(NOTE: Stir carefully as mixture may boil over.) 6.
Pour mixture into a large mixing bowl.
Cool and add vanilla essence.
Beat with electric mixer until thick and white.
Pour into prepared tins.
Cut marshmallow into squares and toss in coconut.