Free Recipe Rose Water Marshmallows
Recipe Type: L Recipes
Recipe Preparation: cook
Cooking Ingredients for Rose Water Marshmallows Recipe
1-1/2 c Granulated sugar
1 c Light corn syrup
1 c Water
8 Egg whites
(or 1 cup plus 2 tbspns
-pasteurized egg
Whites)
3 pk Unflavored gelatin -; (1 oz
-ea)
1 tb Rose water
1/8 ts Red food coloring; optional
3 c Powdered sugar
Rose Water Marshmallows Preparation
Melt granulated sugar and corn syrup in 1 cup water over medium heat in saucepan until temperature on candy thermometer reaches 260 degrees or hard ball stage, 10 to 15 minutes. While cooking syrup, whip egg whites until they form stiff peaks. Add gelatin to syrup and mix vigorously until lumps have disappeared about 2 minutes. Slowly add thickened syrup to whipped egg whites while mixing at medium speed. When incorporated, add rose water and food coloring and continue to mix until mixture feels lukewarm to touch, about 5 minutes. Line 8-inch-square cake pan with wax paper and generously coat with 1 cup powdered sugar. Pour in marshmallow mixture and smooth surface with spatula. Cool at room temperature, then cover surface with additional 1 cup powdered sugar, then with wax paper. Freeze at least 1 hour or overnight. You can freeze marshmallows up to 5 days in advance. Cut marshmallow into bite-size squares on cutting board powdered with remaining 1 cup powdered sugar. Store in plastic bag in refrigerator up to 1 week. Yields 28 to 30 marshmallows. Each of 30 marshmallows: 121 calories; 27 mg sodium; 0 cholesterol; 0 fat; 30 grams carbohydrates; 1 gram protein; 0 fiber Recipe Source: Los Angeles Times – 12-16-1998 Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 30
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