Iced Vo Vo Slice Recipe

30m
Prep Time

15m
Cook Time

45m
Ready In

Recipe: #36420

February 06, 2021

Categories: Desserts, Cookies, Snacks, Australian, Baby Shower, Birthday, Game/Sports Day, Toaster Oven Vegetarian, Bars, Water, Sugar, Butter/Margarine, more

recipe by:
ImPat

"From our Saturday newspaper The Weekend West. Refrigeration and resting times are not included in the times."

Original is 20 servings

Metric US

I've Tried It

Nutritional

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 1

Line a 19cm x 29cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

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.