Name: Melt in the mouth marshmallows
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 30 servings
Cuisine: Bake
Ingredients: 600.00 ml castor sugar; 15.00 ml liquid glucose; 380.00 ml water; 30.00 ml Sheridans gelatine; 2.00 eggs white; 5.00 ml rose water; 0.00 Food colouring red; 125.00 ml icing sugar; 125.00 ml cornflour

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Ingredients (9)

600.00 ml	castor sugar
15.00 ml	liquid glucose
380.00 ml	water
30.00 ml	Sheridans gelatine
2.00	eggs — white
5.00 ml	rose water
0.00	Food colouring — red
125.00 ml	icing sugar
125.00 ml	cornflour

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Method:

Add the castor sugar, glucose and 190ml
of the water to a heavy-based saucepan. Add
the remaining 190ml water to the gelatine in a small heat-proof dish and leave it to stand for approximately 10 minutes. Place the dish containing the gelatine in a small saucepan containing boiling water and stir the gelatine until runny. Stir the sugar mixture over a low heat until
completely dissolved, then bring the syrup
to the boil and boil it, without stirring, until it reaches hard ball stage (120 degree celcius) on a sugar thermometer. Add the dissolved gelatine to the syrup but be careful as it will sizzle and spit.

Use an electric beater to beat the egg
whites until stiff. Slowly add the syrup to the egg whites, beating continuously.
Add the rose water and colouring and beat until the mixture is thick and retains
its shape. Combine the icing sugar and
cornflour and sprinkle into a 20 x 30 x 3cm dish. Pour the marshmallow mixture into
the dish, smooth the top and leave to stand
for 2 hours. Set the remaining icing sugar
mixture aside. Sprinkle the remaining icing sugar mixture onto a work surface and turn out the set marshmallow mixture. Cut out shapes or blocks and roll them in the icing sugar mixture. Allow to dry for an hour before serving. The marshmallows will last for up to a week in an airtight container.