It’s the last week of the month and that means recipe week here on the blog. This is one of my favourites from church teas. I don’t make it very often for a couple of reasons.
1. It fills a 9” x 13” pan
2. I have a really hard time stopping after only one square. In fact I keep snarfing this down as long as it beckons invitingly to me from the pan.
3. See #1 again!
There’s very little baking that I can eat in large quantities, but this is the exception. There’s just something about the delicate cherry flavour mixed with the brown sugar shortbread base that makes the taste buds quiver for more! Pardon me while I go and get another slice out of the fridge. J
OK I’m back. No more teasing, this is a MUST do for cherry lovers.
Marshmallow Cherry Slice
¾ cup butter
Cut up enough drained maraschino cherries to make ½ cup of chopped cherries.
Put cold water in a bowl and sprinkle the unflavoured gelatine over it. Let stand to soften.
Mix white sugar and hot water in a small pot. Boil over medium heat for 2 minutes. Stir constantly. Remove from heat and add the gelatine mixture. Stir to dissolve.
Beat this mixture with an electric mixer until very stiff. (As you beat it the mixture will cool, thicken, and change to a white colour).