Rosewater Marshmallows

Rosewater Marshmallows

Posted by Kim McCosker on

Rosewater Marshmallows

Serves 24 squares


  • cups caster sugar
  • 2 tablespoons gelatine
  • 1 teaspoon rosewater essence
  • 2 cups organic desiccated coconut


  • 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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