My aim is to make sugar free marshmallows as perfectly light and fluffy as these rose water marshmallows are. I have dusted them with drinking chocolate but you could go the traditional route of using cornflour. Or even add some flavour to icing sugar.
At the beginning of December 2014 I trawled the Mall looking for grey or black sandals. Mine had given up the ghost and I could not exactly go barefoot at work for the rest of the month. While trying on a huge variety of shoes I wore out the brown ones I was wearing. Which meant having to find a pair of those as well. I was not in a huge rush for those as I do have a pair of brown FitFlops I can wear as long as I am not walking too far. At the same place that I found a pair of black and pink sandals was a pair of brown ones. They were not the prettiest I have ever seen, but they were comfortable. Well, for at least the couple of months they lasted.
I had no choice but to take them with us to Italy and by the end of the trip I could not wear them much longer. I had wanted to buy a pair of neutral coloured sandals for our trip to necessitate only packing one pair. This is all in aid to save space. However, I could not find anything suitable leading up to our departure. I managed to find a pair of purple sandals, and a pair of chocolate brown ones on our return. At the same time, everything was about chocolate for me. I made spiced choc mint ice cream, chocolate horlicks chews and these rose water marshmallows dusted in chocolate.
Click on the links for conversions and notes.
Rose Water Marshmallows
- 21 g powder gelatine
- 140 mls water divided
- 440 g sugar
- 225 g light corn syrup
- Pinch of salt
- 2 egg whites
- 5 mls rose water
- Chocolate drinking powder for dusting
- Spray a brownie pan with cooking spray
- Place the gelatine and 125mls water into a bowl and set aside to bloom
- Put the sugar, syrup and 15mls water into a heavy bottomed saucepan
- Place on a medium temperature on the stove, stirring frequently with a wooden spoon until the sugar dissolves
- Place a sugar thermometer into the bubbling syrup and leave to come up to 115° Celsius
- Remove from the heat and add the gelatine
- Place the egg whites into a stand mixer bowl and use the whisk attachment to beat them until stiff peaks form
- Add the syrup and the rose water and continue whipping for 10 minutes
- Scrape the mixture using a silicone spatula into your prepared pan and spread evenly
- Spray a piece of baking paper to fit over the pan with cooking spray
- Place on top of the marshmallows, sprayed side down and set aside to set for at least 8 hours
- Tip out, keeping the baking paper in place to use as a cutting surface
- Spray a sharp knife with cooking spray and cut desired size marshmallows
- Dust each one in the chocolate drinking powder and store in an airtight container
Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season.