Homemade marshmallows are a rather large cut above the ones you buy from the supermarket. They tend to be softer, and and you can make them any flavour you like. Best of all, people tend to be disproportionately impressed by the fact that you can make them at all.
Looking for a toasted coconut marshmallow?
Ingredients
Method
1.Grease 25cm x 30cm (10-inch x 12-inch) swiss roll pan.
2.Sprinkle gelatine over the cold water in small bowl.
3.Combine sugar and the hot water in medium saucepan, stir over heat until sugar dissolves; bring to the boil. Add in gelatine mixture; boil, without stirring, 20 minutes. Cool to lukewarm.
4.Beat sugar mixture, flavouring and colouring in large bowl with electric mixer, on high speed, about 5 minutes or until mixture is thick and holds its shape.
5.Spread marshmallow mixture into swiss roll pan. Sprinkle marshmallow with a little of the combined coconut to cover top evenly. Set at room temperature for about 2 hours or until firm.
6.Cut marshmallow into squares. makes 105
7.Instead of the rosewater and pink food colouring, flavour the mixture with 1 teaspoon orange blossom water and tint with orange food colouring.
8.Instead of the rosewater and pink food colouring, flavour with ½ teaspoon peppermint essence or a few drops of peppermint oil and tint with green food colouring.
Store marshmallows in an airtight container at room temperature for up to two weeks.
Note
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