Sa'idah Jaffar | November 2, 2017
PREP 2 Mins COOK 5 Mins MAKES 20
2 ¼ cups caster sugar
¾ cup cold water
2 ½ tbsps gelatin powder
½ cup just-boiled water
2 tsps finely grated lemon zest
½ cup desiccated coconut, plus ½ cup extra, toasted
Cookies & Cream
– Replace rosewater with 1 tsp vanilla extract. Fold ½ x 137g packet Oreos, roughly chopped, through marshmallow mixture. Pour into prepared pan and sprinkle with remaining chopped Oreos.
Rosewater & Pistachio Marshmallows
– Replace zest with 1 tsp rosewater and stir in a few drops of pink food colouring. Pour into prepared pan and sprinkle with 2 tbsps edible dried rose petals and 2 tbsps chopped pistachios. Set as directed.