Pin It
October 26, 2020

Marshmallows Koekies and Cream on RSG – All together a sweet sensation!

Posted on February 20, 2013 by in eggs, rsg

Print Friendly, PDF & Email


Marshmallows all fluffy and white in a cup of steaming hot chocolate is such a happy childhood memory and even as an adult today I find comfort in  holding a cup of hot chocolate  when comfort is needed.

Hestelle Pretorius from Koekies en Cream, my guest on RSG this Thursday morning, says that the white fluffy marshmallow as we know it is long gone. It had to make way for the new Gourmet Marshmallows, apparently the new trend in sweet circles.


I actually had a marshmallow post in mind for Valentine’s Day and then life happened and I never got to make or blog about it. I love marshmallows, I love them as is, toasted, roasted and melted to make Rice Krispie Cookies, too yummee for words.

The problem is making the marshmallows! For me it has the same degree of difficulty as working with yeast and the art of sugar work…. at least that is what I thought. Hestelle has changed my mind about making marshmallows and I think I can whip up a batch without much hassle now.  She makes it seem so darn easy.


Blueberry Marshmallows

I will also meet Hestelle for the first time tomorrow and I cannot wait. I have heard and seen so much about her, that I am so excited to finally meet this little bundle of dynamite. She is a regular in Expresso, was a finalist in Pasella’s  Tuiskok and I have a suspicion this girl is going places….

Hestelle about herself:  “KoekiesEnCream started out just as a recipe blog in July 2011 and has since become a small business and inspirational cooking and baking platform. I remember my first baking competition when I was about 6 years old and well…I’ve never stopped baking and playing around in the kitchen since! Love, Passion and Interests – and always in this order – I love my husband, my family and friends I have a passion for baking, blogging and the theater; and my number one interest is Psychology. These three ‘elements’ to my life can be prioritized, but can’t be seen as separate as together they are what I am.”

If you want to learn more about Hestelle, visit her own personal blog, she  looks at life through beautiful eyes, that’s for sure!


Chocolate, raisins and almond marshmallows

Gourmet Marshmallows – KoekiesEnCream

4 x 250 g Sugar
250 ml water
12 sheets gelatin
500ml water
3ml Salt
10 ml Vanilla essence
1. Chocolate raisins & chopped almonds
2. Blue Berry gems  & Pink dye
3. Vanilla seasoning, red velvet cake, butter cream frosting & icing {for garnish}

Place a saucepan on a medium heat. Pour 250 ml water into the pan and dissolve sugar in it.
In a separate bowl, soak 12 sheets of gelatin in 500 ml water for about 8 minutes. Squeeze  out all the water and place the gelatine in the microwave for about 3 minutes or until melted.
Bring the water and sugar in the pot to the boil and boil  for about 5 minutes until the mixture becomes syrupy.
Whisk  the melted gelatin into the syrup. Beat for about 5 minutes and add salt and vanilla.
Whisk the syrup mixture for 10-15 minutes until cooked.
* If you want to make three different flavors divide the mixture into three and add your favorite flavors.
Pour the cooled mixture in a square pan lined with greased baking paper and place in the fridge until it sets. Finally, cut the marshmallow into squares.
* For the Red Velvet Marshmallow Cake, you’ll have to bake a red velvet cake, cut out a cake form or shape of your choice, cut  the marshmallow in the same shape, place on the cake, decorated with butter cream on top and finally sprinkle with icing sugar – see photo example.


Tomorrow morning just after the 9 o’clock news, I will be in my seat on RSG ready to share the recipe with you. I will also take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!


Facebook Comments

2 Responses to “Marshmallows Koekies and Cream on RSG – All together a sweet sensation!”

  1. zirkie 22 February 2013 at 3:37 pm #


  2. Sonja Jacobs 23 February 2013 at 11:14 am #

    Dit is fantasties lekker, waardeer jou resep terdee.

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>