Chocolate Icing on Marshmallow

New Zealand Listener, Volume 16, Issue 396, 24 January 1947, Page 33

Chocolate Icing on Marshmallow

Dear Aunt Daisy, ‘ I am wondering if you can solve a small problem for me. I have a recipe for a very nice Marshmallow shortbread, and when I ice the marshmallow with chocolate icing, the icing will not set; ‘20 matter how stiff I make the icing, it begins to moisten after a short while and just runs off the marshmallow. I make the icing with cocoa, a very small amount of water, and icing sugar mixed to a stiff mixture. I have also tried a butter icing, but this also will not set on the marshmallow. Perhaps you know of another recipe for chocolate icing which will set on the marshmallow; or can find out the reason, H.H., Wanganui. We took up the matter with the Links in the Daisy Chain, and they gave us their view and hints. One said: don’t spread with a wet knife, but be sure to use a perfectly dry one. Another recommends leaving the marshmallow till next day before putting on the chocolate icing, so that it dries out thoroughly. Another suggestion. is to add 1. or 2 teaspoons of raw cornflour to the icing -don’t cook it, but just mix it in with the icing. Ske said it gives quite a glaze to the icing, as well. And another excellent cook, "Lyall Bay Lady,’ sent us her special icing which she always uses on marshmallow. Chocolate Icing: A 7d cake of pot chocolate; 2 tablespoons of cream from the top of the bottle; and 1 teaspoon of vanilla. Grate the chocolate into a

double saucepan, ot a basin » standing in hot water; add the other things and ‘melt. While it is still just‘ warm and soft, pour over the marshmallow.