Jul 10, 2012

Rosewater Marshmallows

These sweet treats are actually quite easy to make and sooo satisfying.  The flavour and texture is better than anything that you can buy in the shops... and, despite being a sweetie, loaded in sugar, a much healthier version than what you will buy because it doesn't have any strange flavourants, colourants or preservatives in it.  If you want to be super healthy, you can replace the castor sugar with agave sugar (a sugar made from the Blue Agave Americana plant).  I am still working on a completely diabetic-friendly version (i.e. a winner for sugar-phobic toddler mums)!

This recipe is courtesy of my wonderful friend, Alicia.  For our Christmas in July party last year, she made cinnamon-flavoured marshmallows and cut them out with a star-shaped cookie cutter.  We served it with the coffees at the end of the meal.  Not only did they look fab, they tasted yummy too.  One could make any number of different flavours, colours and shapes of marshmallows.  I want to try coffee-flavoured marshmallows next, but have ideas for choc chip peppermint marshies and several others... watch this space!

500 g granulated sugar
15 ml liquid glucose
380 ml water
30 ml powdered gelatine
2 egg whites (approx 65 g)
2.5 ml rose water
125 ml icing sugar combined with 125 ml cornflour

1. In a heavy based saucepan, gently heat the sugar, liquid glucose and 190 ml water to dissolve the sugar.  
2. Once the sugar has dissolved, bring to the boil without stirring (so as to prevent the re-formation of any crystals).  Heat to soft-ball stage, or 121 ˚C on a sugar thermometer.  
3. Meanwhile, sprinkle the gelatine over 190 ml water in a small heat proof bowl.  Allow to stand for 10 minutes.  Gently heat in the microwave until the gelatine just melts/dissolves.
4.  Add the dissolved gelatine to the sugar syrup, taking care as the mixture will splutter.
5.  Beat the egg whites until stiff peaks form.  
6.  With the motor running, gently pour the hot syrup down the side of the bowl in a thin, steady stream.  
7.  Add flavouring and colouring (if using and according to preference).  Whisk until the mixture is thick and holds its shape.
8.  Dust a lightly oiled 3 x 30 x 20 cm tin with 30 ml of icing sugar-cornflour combination.  Pour the mixture in and smooth the top with a spatula.  Allow to stand for 2 hours.
9.  Dust a work surface with half the remaining icing sugar mix and turn out the set marshmallows.  Using a knife dipped in hot water, cut into 2.5 cm cubes and toss to coat in the remaining icing sugar mixture.

The marshmallows will keep, at room temperature, for up to 2 months in a well-sealed plastic container or glass jar.

Makes approximately 96

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