Apple, cinnamon & rose marshmallows

Apple, cinnamon & rose marshmallows

From
The Artisan Marshmallow
Makes
40
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
6 juniper berries
1 cinnamon stick
2 tablespoons powdered gelatine
70g egg whites, at room temperature
2 tablespoons apple juice, concentrate (see Notes)
1/4 teaspoon rosewater, (see Notes)
1/4 teaspoon ground cinnamon
2 tablespoons dried rose petals
large tiered cake, for decorating if desired

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Or, lightly spray 3 large baking trays with oil. To make the coating, sift the icing sugar and cornflour together. Dust some of the coating over the trays.
  2. Combine 460 g of the sugar, the glucose, berries, cinnamon stick and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 160 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside. Remove the berries and cinnamon stick with a slotted spoon and discard. Carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Add the apple juice concentrate, rosewater and ground cinnamon, and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Use a spatula to scrape the marshmallow mixture into the prepared rectangular tin and smooth the surface. Or, dollop large spoonfuls of the marshmallow mixture onto the prepared trays and sprinkle with the rose petals. Stand for 1–2 hours, until set.
  8. Once set, turn the rectangular marshmallow out onto a clean surface and cut into rounds with a small cutter sprayed lightly with oil. Toss half of these marshmallows in rose petals and the remaining in the coating mixture. Attach to the cake with toothpicks, if desired.

Notes

  • Keep in an airtight container for 2–3 days.

    Apple juice concentrate is available in the health food aisle of supermarkets.

    Rosewater is available from Middle Eastern or gourmet grocery stores. It varies in strength, so don't overdo it!
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again