We are going sweet treat craze-y!

Before Mr Meko and I took our mid year break I read an article in the paper on what's trending in sweet treats this year. As you'd know I love following entertaining trends so took a keen interest in this read. The article detailed how thanks to food bloggers (like myself!) and 'eater tweeters', there is a whole new world of food crazes forming. Home bakers are now tackling more challenging creations and experimenting more than ever before with the abundance of video blogs and 'how to' guides now readily available on line. When it comes to listing the sweet treat crazes in the article however, there were really no big revelations there. Popping candy featured, as well as marshmallows, winter ice creams, peek-a-boo cakes, ombre cakes and of course popcorn. Donuts were also on the list as expected, as were sweets on a stick and 'wild pairings' (mixing two odd flavour combos together). Favourite flavours peanut butter, caramel and honey completed the list. You can read the whole article here.

Given all that, I thought it would be quite fitting to work through each of the foods/flavours on the list over the next few blogs and give you some ideas and recipes so you too can incorporate them into your entertaining and parties!

So I thought first cab of the rank should be marshmallows! I've seen a few marshmallow recipes floating around now on line and in Donna Hay etc so no surprises here that they featured on the list. They're definitely a sweet little treat that you can get very creative with when it comes to colour and flavour. So we decided to workshop the homemade marshmallow and came up with rose water and coconut flavour. Very delicate and very sweet, make sure you don't cut your marshmallows too big (even though that looks fantastic!) as they're a real mouthful. Enjoy x

Rose Water and Coconut Marshmallows

You'll need:

1 1/2 cups caster sugar
2/3 cup hot water
2/3 cup cold water
2 1/2 tblsp gelatine
2 tsp rose water essence
Up to 8 drops food colouring paste (we use AmeriColour in beige)
2 cups desiccated coconut (toasted if desired)

Grease a 4cm-deep, 16cm x 30cm tin. Line the base and sides with baking paper, allowing a 2cm overhang on all sides.

Combine sugar and 2/3 cup hot water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and syrup turns clear.

Using a fork, combine gelatine and 2/3 cup cold water in a jug. Pour into hot syrup and remove off the heat. Stir for 2 to 3 minutes or until gelatine has dissolved and mixture is clear. Pour into bowl of an electric mixer and set aside to cool to room temperature (about 45 minutes).

Using an electric mixer with a whisk attachment, beat sugar/gelatine mixture on high for 6 to 10 minutes or until very thick. Add the rose water and food colour paste and beat further for 1 minute. Spread into prepared tin. Smooth top with a palette knife and set aside, at room temperature, for 1 hour or until set.

Lift onto a board and using a wet knife, cut marshmallow into squares.

Place coconut in another baking dish and one marshmallow at a time, carefully toss  and coat each one. Remove to a wire rack. Set marshmallows aside until surfaces feel dry (about 1 hour). Serve.