Iced Vo Vo Slice
February 06, 2021
"From our Saturday newspaper The Weekend West. Refrigeration and resting times are not included in the times."
- Serving Size: 1 (59.2 g)
- Calories 173.5
- Total Fat - 7.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 14.6 mg
- Sodium - 124.3 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 0.4 g
- Sugars - 10.6 g
- Protein - 2.3 g
- Calcium - 41.1 mg
- Iron - 0.7 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Line a 19cm x 29cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
Place condensed milk and butter in a small saucepan over medium heat and cook, stirring, for 2-3 minutes or until smooth and combined and remove from heat.
Using a food processor, process plain biscuits until fine crumbs and transfer to a bowl and add hot butter mixture and mix well to combine and then press mixture over the base of prepared pan, cover and refrigerate for 2 hours or until firm.
Meanwhile, make the strawberry marshmallow by combining sugar and half the water in a saucepan over medium heat and cook, stirring, for 3 minutes or until sugar dissolves and syrup is clear.
Using a fork, combine gelatine and remaining water in a jug and pour into hot syrup and cook, stirring, for 2-3 minutes or until gelatine has dissolved and mixture is clear.
Pour into bowl of an electric mixer and stir in lemon juice and strawberry essence and set aside to cool to room temperature (about 30 minutes).
Using an electric mixer, beat sugar and gelatine mixture on high for 6-8 minutes until very thick and tint desired colour with food colouring.
Spread into pan over biscuit base and smooth the top and now arrange Iced Vovo biscuits/cookies in rows, pressing down gently into the surface of the marshmallow and set aside, at room temperature, for 1 hour or until set.
Lift onto a board, then using a wet knife, cut slice into 20 squares.
No special items needed.