SHF31# Neutral Territory - Marshmallows

Sugar High Friday is a blogging event created by Jennifer the Domestic Goddess. This month it is being hosted by sevenspoons with a theme of Shades of White. There seemed to be so many possibilities. I pondered crunchy meringue, milky pannacotta, snowy icecream or creamy cheesecake.

In the end, I settled for fluffy marshmallows. My recent foray into honeycomb got me thinking about confectionary. It's fun to make, it's good to eat and it's an always appreciated gift. So I am keen to expand my repertoire and marshmallows seemed like a good next step.

I searched for a recipe and found this one on Epicurious. It has so many glowing reviews I had to give it a go.


It was actually very easy. The only thing that went wrong was that I accidently used flour instead of icing sugar to line the tray and dust the top of the marshmallow. What an idiot I am -LOL. I had two identical dusters sitting on the benchtop, one with flour as I had just finished rolling out pastry, and one with icing sugar. But it was completely fine. The marshmallow came out of the pan beautifully. I ensured that there was a thick layer of flour (icing sugar) over the bottom of the pan. The flour on top formed a very fine dry layer which I just sliced away.

I took a tip from the reviews on Epicurious and used a pizza cutter to slice up the set marshmallow. It worked brilliantly, but there is simply no getting away from the fact that it is a sticky job.

As for taste, they are really good. I added an extra teaspoon of vanilla extract. I think you could add almost any flavour you want - cinnamon, lemon or say almond. The texture is denser than store bought marshmallows but I enjoyed that.

I used the marshmallow to create three different treats. Some I rolled in a mix of icing sugar and cornflour (see photo above). I found using straight icing sugar added too much sweetness. I think the idea would be to mix the two to your own taste.


For the rest I rolled half in toasted coconut. The other half I dipped in melted milk chocolate. After all what doesn't taste even better with a dose of chocolate.

SHF#30 Rose and Watermelon Jam

I thought it was time I jumped into the deep end of food blogging and joined a food event. Sugar High Friday, the great event started by the domestic godess, seemed perfect. Especially as this month's theme of flower power, being hosted by coconut chutney, seemed so perfect.

I have long been wanting to try a recipe of watermelon and rose jam that is in Tessa Kiros's book, Falling Cloudberries. First of all, I love the flavour of rose. Secondly, I have never cooked with watermelon and was intrigued by the notion.

So this summer I decided that I would give it a go.


And the result, well I was not disappointed. The jam has a lovely light flavour. As for the texture, watermelon flesh is surprisingly robust. I made the mistake of cutting the pieces large thinking that they would dissolve away into nothing. But no, they hold together incredibly well.

The jam is on the thin side. Which is great for use with puddings. Tessa suggests a buttermilk pudding. I served it with a steamed pudding and custard. Yummy.

I could not get hold of any untreated rose petals, so I used rosewater instead. Only a very small amount is needed so as to not overwhelm the delicate flavour of the watermelon. Rosewaters vary in intensity. An idea might be to cool small amounts of jam to taste as you add. This will provide you with the most satisfactory outcome.



Rose and Watermelon Jam
(adapted from Falling Cloudberries)

Sprinkle 1kg of watermelon flesh with 400gm of caster sugar. Cut few thin slices from a lemon and juice the remainder. Add to the watermelon and sugar. Cover and leave overnight.

Bring to the boil in a saucepan. Lower the heat and simmer for 1 hour, stirring frequently. Use a hand blender to make the jam as smooth or chunky as you wish. When ready the jam should resist sliding down a plate. Remember it will be quite thin.

Add petals from an untreated rose or rosewater to taste. Pour into sterilized jars.