Rose water marshmallows
Ingredients
unsalted butter or cooking spray, for greasing
4t gelatine
1 cup boiling water
600g sugar
1½ cups glucose
2/3 cup water
2/3T rose-water
130g icing sugar, plus extra for dusting
4T cornflour
Method
Line a baking tray with lightly baking paper.
Submerge the gelatine in 2 T cold water, to soften. Add to the boiling water and stir through to dissolve. Transfer to a mixing bowl.
Submerge the gelatine in 2 T cold water, to soften. Add to the boiling water and stir through to dissolve. Transfer to a mixing bowl.
Heat the sugar, glucose and water over a medium heat, until the syrup reaches 120 ºC on a candy thermometer. Lightly whisk the gelatine mixture then add the sugar syrup in a slow, steady stream.
Add the rose- water and whisk on high speed for 15 to 20 minutes, or until thick and glossy. Spread the mixture onto the prepared baking tray and leave to set for 2 hours.
Mix together the icing sugar and cornflour, and use to dust the marshmallows. Cut into desired shapes and store in an airtight container.
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