Place over medium high heat and stir gently but regularly so that the sugar begins to dissolve and the mixture begins to boil. Once it’s set and while it’s still in the pan, sprinkle some icing sugar over the top and lay a sheet of paper over it. These nutritional values are per a hundred grams of Pink Panther wafers. The values are as follows: Nothing. Ice-cream wreaks confounding temperature havoc with tea and coffee, turns wine into battery acid and beer into a sliver of metallic bitterness. If you really must jet-hose your tonsils, something carbonated and stridently sweet that can assert itself against the ice-cream is necessary. Fizzy pop, basically.

The function of the stabiliser is to create a net within the foam as it is being aerated. As the stabiliser cools post aeration the net hardens & helps to trap the bubbles within the foam. Depending on the texture required will govern which type of stabiliser is used, examples of stabilisers used in marshmallow biscuits:

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You can see that I used a collection of photos printed as a collage so that I can them cut them into squares. You would normally dip the cut pieces in icing sugar or cornflour. This is is still fine with the printed ones – you can just brush off any powder from the pictures. Use a clean, soft paintbrush for this.

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

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Now put the 175 ml of water, 450g sugar and tablespoon of liquid glucose into a heavy base pan. Tip: Place your tube or pot of liquid glucose in a pot of hot water to make it more runny and easier to measure. Once the syrup is ready put it to one side for a minute or so to let it cool down a little. Meanwhile, turn on the mixer with the gelatine to the lowest sitting. While it’s running, very carefully pour in the syrup from the saucepan into the mixer bowl. If you can, let the syrup dribble down the inside of the bowl. Tip: Be very careful of the syrup as it’s very hot! You can take the bowl off the mixer first. Then pour in the syrup. Then return it to the mixer and turn it on immediately. Melt the chocolate in a glass measuring cup – best if it has a spout. Once the meringue have set, carefully lift them one at a time with a fork or small spatula.

Step 1 – Place the melting wafers in a microwave-safe bowl. Heat for 20-second intervals, stirring between intervals until the chocolate is melted and smooth.Everyone loves a sweet treat now and then, but keeping them low in syns is important on the Slimming World plan if you want to keep within your syn allowance.

Polskie Frykasy is a premier confectionery company that specializes in hand-crafted sweets, chocolates, and confections. We take great pride in the quality of our products, which are all locally made with the highest quality ingredients and original recipes. Our confections boast a unique taste and quality that sets them apart from the competition.

Or, how about...?

In Italy, la passeggiata, promenading of an evening quite possibly with an ice-cream in hand, is a national pastime. But walking with an ice-cream distracts you from eating. The ice-cream becomes incidental. That seems a shame. These bars are super fun to make and have a marshmallow-y twist which I think adds not only a fun textural element (making them extra gooey!) but amazing sweet vanilla flavor, too. They’re definitely reminiscent of a Twix yet totally unique at the same time. Try them and I think you’ll agree!