This recipe was lost in the blog drafts for ages. Now that I came across it, I thought it was a shame that I didn't share it before but, as they use to say, better late than never right?
The first time I came across the Persian candy floss was in one of the Donna Hay magazines and I remember to think how cool it was.
The first time I came across the Persian candy floss was in one of the Donna Hay magazines and I remember to think how cool it was.
A few months ago, Pip McCormac posted on instagram a picture of a brownie topped with Persian candy floss that he was having in a restaurant.
Comments exchanged between him, me and Sabrina Ghayour and Sabrina kindly and very helpfully, told me where to get the Persian candy floss.
I went to the website that Sabrina recomended and there was two flavours available. Vanilla and Saffron. As I couldn't decide between the two of them, I ordered both.
This is the first recipe, a brownie of course, that I made in order to use the fabulous Persian candy floss.
The texture of this candy floss is so different compared to the ordinary candy floss we are used to. It melts in the mouth and it is really unique.
The brownie recipe itself is from April Carter beautiful cookbook "Treats". A book that I have for ages and that is small but full of delicious treats.