Sunny days are finally here! Bring on all the tropical flavours and turn up Club Tropicana! To celebrate getting some sun rays, I made a pillowy pile of Rio Flavoured Marshmallows. This recipe uses the tropical soft drink, Rio which is sparkling water with the natural fruit juices Orange, Guava, Apricot, Mango and Passion Fruit in place of the usual water in the marshmallow recipe base. This gives the marshmallows a lovely delicate tropical flavour with the natural juices coming through. They would be a great post-barbeque dessert with a fresh fruit platter or toasted over the cooling embers of the barbeque.
Rio has recently updated their can design and kindly sent me some to get my Summer rolling the right way. I like a cool can of Rio on a hot day on its own with plenty of ice or if you’re feeling a bit cheeky, it makes a great base for a tropical cocktail with a good dash of dark rum to get the party started!
The fizz comes from a dusting of citric acid powder in the cornflour and icing sugar mixture. Citric acid gives the sour, mouth-puckering effect to sour tangy sweets and at the levels in the recipe will give a refreshing fizz that will surprise your tasters! The citrus flavour also goes really well with the tropical flavours of the drink.
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Rio Flavoured Marshmallows Recipe
Description
4 tbsp Cornflour
4 tbsp Icing Sugar
1 tsp Citric Acid Powder
120 ml Rio Drink
23 g Powdered Gelatine (normally two sachets)
Dash of Yellow Food Colouring
120 ml Rio Drink
440 g Caster Sugar
160 g Golden Syrup
Ingredients
- Mix the cornflour, icing sugar and citric acid powder together in a bowl and sift half of the mixture over the clingfilm lined tray and carefully put to one side.
- In a stand mixer bowl, add the Rio, powdered gelatine and yellow food colouring and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
- In a medium saucepan, combine the second lot of Rio, caster sugar and golden syrup. Over low heat, slowly dissolve the sugar, then turn up the heat to a boil until the syrup reaches 130C on a sugar thermometer. When the temperature is reached, leave to stand for a minute off the heat.
- Whisk the gelatine/Rio mix on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added.
- Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy.
- Scrap the mixture into the prepared tin, try to level as much as possible.
- Sift over the remaining cornflour, icing sugar and citric acid powder mixture over the surface. Leave uncovered overnight to dry and set.
- Turn the marshmallow out onto a chopping board and using a dusted knife in more cornflour/icing sugar mix, cut the marshmallows into 24 pieces. Will keep for 2 weeks in an airtight container, if you can last that long.
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