Rosewater Marshmallows -Recipe
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Rosewater Marshmallows - Recipe / 4 ingredients only
Recipe by 4 Ingredients
Serves 24 squares
Recipe by 4 Ingredients
Serves 24 squares
Ingredients
- 1½ cups caster sugar
- 2 tablespoons gelatine
- 1 teaspoon rosewater essence
- 2 cups organic desiccated coconut
Instructions
- Line a 15 x 30cm rectangular pan with wax paper.
- Combine sugar and ⅔ cup hot water in a saucepan over medium heat.
- Cook, stirring, for 3 minutes or until sugar dissolves and syrup is clear.
- Using a fork, combine gelatine and ⅔ cup cold water in a small jug then add to the hot syrup.
- Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear.
- Pour into the bowl of an electric mixer.
- Set aside to cool to room temperature (about 30 to 40 minutes).
- Using electric mixer, beat on high for 8 minutes or until very thick.
- Add rosewater and beat for 2 minutes.
- Pour into prepared pan. Smooth surface using a spatula.
- Refrigerate for at least 1 hour or until set.
- Lift onto a board. Using a hot knife, cut the marshmallow into 24 squares.
- Toss in coconut to serve.
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