With a chewy and almost melt-in-your-mouth texture, these perfectly pink, sweet little squares could fool you as store-bought marshmallows – but not if you’re the one who made them yourself. Complete with a coat of desiccated coconut to make them stand out as proudly homemade sweet treats.
- 2 tbsps (28 g) gelatin
- ½ cup (125 ml) cold water
- 2 cups (440 g) caster (superfine) sugar
- 1 cup (250 ml) hot water
- 1 tsp rosewater
- Pink food colouring
- 1 cup (80 g) desiccated coconut
- ¼ cup (20 g) shredded coconut
- 1 tsp orange blossom water
- ½ tsp peppermint essence
Combine sugar and the hot water in medium saucepan, stir over heat until sugar dissolves; bring to the boil. Add in gelatin mixture; boil, without stirring, 20 mins. Cool to lukewarm.
Beat sugar mixture, flavouring and colouring in large bowl with electric mixer, on high speed, about 5 mins or until mixture is thick and holds its shape.
Spread 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 hrs or until firm.
Instead of the rosewater and pink food colouring, flavour the mixture with 1 tsp orange blossom water and tint with orange food colouring.
Instead of the rosewater and pink food colouring, flavour with ½ tsp peppermint essence or a few drops of peppermint oil and tint with green food colouring.
TIP Store marshmallows in an airtight container at room temperature for up to two weeks.