Rose-water marshmallows

Rose-water marshmallows

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  • Makes 25
  • Easy
  • Fat conscious Health conscious
  • 10 minutes
  • 10 minutes, 2 hours setting time
  • Nederburg Rosè 2007


  • unsalted butter or cooking spray, for greasing
  • 4 t gelatine
  • 1 cup boiling water
  • 600 g sugar
  • 1½ cups liquorice glucose
  • 2/3 cup water
  • 2/3 T rose-water
  • 130 g icing sugar, plus extra for dusting
  • 4 T cornflour

Cooking Instructions

Line a baking tray with lightly baking paper.

Submerge the gelatine in 2 T cold water, to soften. Add to the boiling water and stir through to dissolve. Transfer to a mixing bowl.

Heat the sugar, glucose and water over a medium heat, until the syrup reaches 120 ºC on a candy thermometer. Lightly whisk the gelatine mixture then add the sugar syrup in a slow, steady stream.

Add the rose- water and whisk on high speed for 15 to 20 minutes, or until thick and glossy. Spread the mixture onto the prepared baking tray and leave to set for 2 hours.

Mix together the icing sugar and cornflour, and use to dust the marshmallows. Cut into desired shapes and store in an airtight container.

Cook tip: serve in a fresh poppy flower or paper cup.



Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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