Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 24 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
24
- 2tablespoons icing sugar, sifted (to coat)
- 1teaspoons rosewater (or peppermint essence)
- 2-4 drops red food colouring (or green food colouring)
- 1tablespoons gelatine powder
- 1 cup caster sugar
Nutrition per serving
178kJ / 42Cal
178 Kilojoules or 42 Calories
2% of daily energy intake*
Protein
0.3grams
Fat
0.0grams
Carbs
10.2grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Grease and line an 18x28cm slice pan with baking paper. Allow sides to overhang.
Step 2 of 6
Place sugar into a small saucepan and add 1/3 of a cup of hot water. Stir over a medium-low heat for 5 minutes until sugar has dissolved. Remove from heat.
Step 3 of 6
Place 1/3 cup of warm water in a bowl. Sprinkle over gelatine and whisk until combined. Add the gelatine mixture to the sugar syrup. Return saucepan to heat and stir for 3 minutes until gelatine has completely dissolved and the syrup is clear. Transfer the syrup to a bowl of mixer and allow to cool for 10 minutes.
Step 4 of 6
Beat syrup on high for 10 minutes or until mixture has turned white and is thick and glossy. Add either rosewater and drops of red food colouring or peppermint and drops of green food colouring and beat until just combined.
Step 5 of 6
Working quickly, transfer mixture to prepared pan and smooth surface. Set aside to set. Do not refrigerate.
Step 6 of 6
Lift out marshmallow. Cut into pieces with a wet knife. Place sugar into a bowl and toss in marshmallow to coat.
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