Name: Rose Water Marshmallows
Ingredients: 1 1/2 c Granulated sugar; 1 c Light corn syrup; 1 c Water; 8 Egg whites; (or 1 cup plus 2 tbspns pasteurized egg; Whites); 3 pk Unflavored gelatin -; (1 oz ea); 1 tb Rose water; 1/8 ts Red food coloring; optional; 3 c Powdered sugar

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Eggs		Latimes3	30	servings

INGREDIENTS

1 1/2	c	Granulated sugar
1	c	Light corn syrup
1	c	Water
8		Egg whites
		(or 1 cup plus 2 tbspns pasteurized egg
		Whites)
3	pk	Unflavored gelatin -; (1 oz ea)
1	tb	Rose water
1/8	ts	Red food coloring; optional
3	c	Powdered sugar

INSTRUCTIONS

Melt granulated sugar and corn syrup in 1 cup water over medium heat in
saucepan until temperature on candy thermometer reaches 260 degrees or hard
ball stage, 10 to 15 minutes. While cooking syrup, whip egg whites until
they form stiff peaks. Add gelatin to syrup and mix vigorously until lumps
have disappeared about 2 minutes. Slowly add thickened syrup to whipped egg
whites while mixing at medium speed. When incorporated, add rose water and
food coloring and continue to mix until mixture feels lukewarm to touch,
about 5 minutes. Line 8-inch-square cake pan with wax paper and generously
coat with 1 cup powdered sugar. Pour in marshmallow mixture and smooth
surface with spatula. Cool at room temperature, then cover surface with
additional 1 cup powdered sugar, then with wax paper. Freeze at least 1
hour or overnight. You can freeze marshmallows up to 5 days in advance. Cut
marshmallow into bite-size squares on cutting board powdered with remaining
1 cup powdered sugar. Store in plastic bag in refrigerator up to 1 week.
Yields 28 to 30 marshmallows.
Each of 30 marshmallows: 121 calories; 27 mg sodium; 0 cholesterol; 0 fat;
30 grams carbohydrates; 1 gram protein; 0 fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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