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| Floral Marshmallows made by My Mummys Yummy Cupcakes using Maddocks Farm Organic Rose Petals. |
The recipe for floral marshmallows here uses our organic red rose petals but any edible flowers could be substituted as you wish. Having said that, the more fragrant the petals then the more intense the flavour. Other suggestions might be lavender or geranium. Lovely Lindsay from My Mummys Yummy Cupcakes kindly shared the recipe.
Leave to one side overnight for the flavours to infuse.
2 1/2 tbps unflavoured Gelatin Powder (Dr Otker is fine)
1 cup of golden syrup or honey
Pinch of salt
1 tsp vanilla paste
Corn flour for sprinkling
Method
First take the petals out of the sugar mix (don't worry if a few get missed).
Combine the infused sugar, golden syrup, salt & 1/2 cup water in a small heavy saucepan. Place the pan over a low heat and stir well until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to dissolve the sugar crystals.
Once dissolved, clip a sugar thermometer and raise the heat to high. Cook the syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from the heat.
With a mixer on low speed, slowly and carefully pour the syrup into the softened gelatine. Increase the speed to high; beat until the mixture is very thick and white and has almost tripled in volume. This will take about 15 minutes. Add the vanilla paste and beat to incorporate.
Generously dust an 8-12 inch baking pan with corn flour. Pour marshmallow mixture into the pan. Wet your hands and pat it smooth. Tear the remaining petals & sprinkle over the top of the marshmallow. Dust with more corn flour. Let it set overnight, uncovered, to dry out. Turn out onto a board which has also been generously sprinkled with corn flour. Cut the marshmallows with a hot dry knife into 1 1/2 inch squares and dust with more corn flour to coat the cut sides of the marshmallows to prevent them becoming sticky.
Pop them in an airtight container to let the flavours penetrate even more. These will last for up to 10 days if kept in a fridge.
Floral Marshmallows
(Adapted from a Martha Stewart's Vanilla Marshmallow recipe) so apologies for the american weights
(Adapted from a Martha Stewart's Vanilla Marshmallow recipe) so apologies for the american weights
Rose Petals
1 1/2 cups of sugar
Layer the sugar and petals together (flavouring the sugar whilst keeping the roses petals whole) and leaving aside some petals for sprinkling over the mallow mix before it sets.
Layer the sugar and petals together (flavouring the sugar whilst keeping the roses petals whole) and leaving aside some petals for sprinkling over the mallow mix before it sets.
Leave to one side overnight for the flavours to infuse.
2 1/2 tbps unflavoured Gelatin Powder (Dr Otker is fine)
1 cup of golden syrup or honey
Pinch of salt
1 tsp vanilla paste
Corn flour for sprinkling
Method
First take the petals out of the sugar mix (don't worry if a few get missed).
Combine the infused sugar, golden syrup, salt & 1/2 cup water in a small heavy saucepan. Place the pan over a low heat and stir well until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to dissolve the sugar crystals.
Once dissolved, clip a sugar thermometer and raise the heat to high. Cook the syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from the heat.
With a mixer on low speed, slowly and carefully pour the syrup into the softened gelatine. Increase the speed to high; beat until the mixture is very thick and white and has almost tripled in volume. This will take about 15 minutes. Add the vanilla paste and beat to incorporate.
Generously dust an 8-12 inch baking pan with corn flour. Pour marshmallow mixture into the pan. Wet your hands and pat it smooth. Tear the remaining petals & sprinkle over the top of the marshmallow. Dust with more corn flour. Let it set overnight, uncovered, to dry out. Turn out onto a board which has also been generously sprinkled with corn flour. Cut the marshmallows with a hot dry knife into 1 1/2 inch squares and dust with more corn flour to coat the cut sides of the marshmallows to prevent them becoming sticky.
Pop them in an airtight container to let the flavours penetrate even more. These will last for up to 10 days if kept in a fridge.
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