Aunty Peg always wore heels, always had more energy than anyone else in the room, always had a pot of soup ready, the kettle boiling and large containers full of baking laid out whenever we’d visit. And always, included in that baking, were her famous marshmallow balls. So synonymous were they with her, the family dubbed them ‘Aunty Peg’s Marshmallow Balls’.
Take two packets of Vanilla Wines, and crush em up as much as you can – or do like me and take a big knife to them. Then melt the rest of the ingredients, about 200 g of butter, a tin of condensed milk, a cup of brown sugar and cocoa powder to your desired taste. Add the crushed biscuits. It looks a bit like mince, but don’t let that put you off. Wet your hands and place the mixture around each marshmallow, roll in coconut. You’ll find as the mixture starts to cool you’ll need to use more water.
Let them chill in the fridge for a bit. Then brew yourself up a Milo, and enjoy.
RIP Aunty Peg.