- 2 tablespoon (28g) gelatine
- 1/2 cup (125ml) cold water
- 2 cup (440g) caster (superfine) sugar
- 1 cup (250ml) hot water
- 1 teaspoon rosewater
- pink food colouring
- 1 cup (80g) desiccated coconut
- 1/4 cup (20g) shredded coconut
- 1 teaspoon orange blossom water
- 1/2 teaspoon peppermint essence
- 1Grease 25cm x 30cm (10-inch x 12-inch) swiss roll pan.
- 2Sprinkle gelatine over the cold water in small bowl.
- 3Combine 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.
- 4Beat 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.
- 5Spread 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.
- 6Cut marshmallow into squares. makes 105
- 7Instead of the rosewater and pink food colouring, flavour the mixture with 1 teaspoon orange blossom water and tint with orange food colouring.
- 8Instead 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.
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