Orange and Rosewater Marshmallows
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 110.5
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 23.4 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.0 g
- Protein: 1.4 g
View full nutritional breakdown of Orange and Rosewater Marshmallows calories by ingredient
Introduction
Adapted from Christine Cushing. You will need a candy thermometer for this recipe! Adapted from Christine Cushing. You will need a candy thermometer for this recipe!Number of Servings: 12
Ingredients
-
3/4 cup cornstarch
3/4 oz (3 pkg) unflavoured gelatin powder
1/2 cup plus 1/3 cup water
1 cup sugar
pinch salt
1/4 cup white (or light) corn syrup
3 large egg whites
2 tsp rose water
1 tsp orange extract (not oil)
Directions
Grease a 9-by-13-inch cake pan well, and coat with the cornstarch. Reserve remaining starch for after the marshmallow has set.
Soften the gelatin with 1/2 cup of the water in a small bowl.
In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt and the corn syrup and bring to a boil.
When the temperature reaches 245F. on a candy thermometer, remove pan from the heat.
Add the gelatin mixture and stir to dissolve.
Beat the egg whites in a stand mixer until soft peaks form.
Beat in the hot syrup on medium speed in a thin stream, making sure the syrup hits the side of the bowl on the way down.
Increase speed to high and beat whites until cooled, about 10 minutes.
Beat in the rose water and orange extract.
Carefully spread the mixture in the prepared pan and let set for 3 hours.
Sift some of the reserved cornstarch over the top.
Run a paring knife around the sides of the sheet and turn out onto a cutting board (you may need to dip the bottom of the tray in a pan of hot water to un-mould it).
Cut the marshmallow into chunks.
Sprinkle the remaining cornstarch onto a parchment lined tray, and roll the marshmallows in the mixture.
Let set for another 3 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Soften the gelatin with 1/2 cup of the water in a small bowl.
In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt and the corn syrup and bring to a boil.
When the temperature reaches 245F. on a candy thermometer, remove pan from the heat.
Add the gelatin mixture and stir to dissolve.
Beat the egg whites in a stand mixer until soft peaks form.
Beat in the hot syrup on medium speed in a thin stream, making sure the syrup hits the side of the bowl on the way down.
Increase speed to high and beat whites until cooled, about 10 minutes.
Beat in the rose water and orange extract.
Carefully spread the mixture in the prepared pan and let set for 3 hours.
Sift some of the reserved cornstarch over the top.
Run a paring knife around the sides of the sheet and turn out onto a cutting board (you may need to dip the bottom of the tray in a pan of hot water to un-mould it).
Cut the marshmallow into chunks.
Sprinkle the remaining cornstarch onto a parchment lined tray, and roll the marshmallows in the mixture.
Let set for another 3 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.