Marshmallows a supper great for campfire treats and they make hot drinks look extra special (not only hot chocolate). Beetroot here is mostly used for pastel pink colour rather than taste, so don’t worry if you think that is weird. And what’s more is that these are really easy to make and the results are amazing!
BEETROOT MARSHMALLOW HEARTS
- 1tbsp corn flour and 1tbsp icing sugar sifted together
- 6 leaves gelatine (soaked in cold water)
- 285g caster sugar
- 3tbsp golden syrup
- 50ml beetroot juice (from raw beetroots)
- 100ml water
- 3 egg whites + 1tbsp caster sugar
1. Line baking tin with grease paper and dust it with corn flour and icing sugar mix.
2. Combine caster sugar and golden syrup in the saucepan together with beetroot juice and water. Heat the saucepan on the medium heat until sugar is melted and it reaches 110C on the thermometer (I use prong thermometer). Remove saucepan from the heat and once it is slightly cooled then melt gelatine leaves in it.
3. Whisk eggs with 1tbsp of sugar until it forms stiff peaks. While whisking gradually add warm syrup.
4. Pour the mixture into the prepared baking tin and let it set for at least 4 hours.
5. Remove marshmallow from the tin and lightly dust the top. Using cookie cutters cut-out little heart shapes.
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