These marshmallows will keep for up to a week and are perfect for that romantic treat for two or to munch on after a family feast.
- 75g (3oz) icing sugar
- 75g (3oz) cornflour
- 455g (1lb) caster or granulated sugar
- 1 tblsp liquid or powdered glucose
- 9 sheets of gelatine or 9 tsp powdered gelatine
- 2 egg whites
- 2 tblsp rose water
- Few drops of red food colouring (optional)
- Line the baking tray with baking parchment. Sieve the icing sugar and cornflour together and use to line the tray.
- Place the sugar, glucose and 200ml (7fl oz) water in a heavy-based saucepan. Stir to ensure all of the sugar is wet. Using a pastry brush dipped in water, remove any sugar crystals from the side of the saucepan. Place the saucepan on a medium heat and bring to the boil. Once boiling, do not stir, simply tilt the pan from side to side to ensure the solution heats evenly until it reaches 127°C (261°F).
- Meanwhile, soak the gelatine in 140ml (5fl oz) cold water.
- When the boiling syrup reaches 110°C (230°F), start whipping the egg whites in the bowl of an electric food mixer until stiff peaks form.
- Add the gelatine into the syrup when it reaches 127°C (261°F) and stir with a wooden spoon. The mixture will foam slightly – this is normal.
- Pour the hot syrup onto the egg whites and whip on full speed for 5-10 minutes until the marshmallow thickens and the bowl of the mixer is warm to the touch.
- Add the rose water and food colouring and continue to mix just until mixed through.
- Spoon the marshmallow mix into the lined baking tray and smooth with a palette knife. Allow to set for about 1-2 hours.
- Dust the marshmallows with the icing sugar and cornflour mix. Turn out onto a work surface and cut into 2cm (3/4in) squares.
- These marshmallows will keep for up to a week.