These homemade marshmallows will keep for up to a week.
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 12 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.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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