Pink marshmallows

Spray a 33 x 24 cm baking sheet with non-stick spray. Heat the sugar and 150 ml (3/5 c) water in a saucepan. Stir until the sugar has dissolved, but do not boil. Once the sugar has dissolved, bring the mixture to the boil and boil without stirring until the mixture reaches the soft-ball stage (116ºC). To test for the soft-ball stage: the syrup will form a soft ball when a little is dropped into ice-cold water. Remove from the heat and cool for 5 minutes.
Sprinkle the gelatine over 90 ml (6 T) cold water and leave for 5 minutes.
Pour the syrup into a mixing bowl and add the gelatine. Mix and leave until dissolved. Beat the mixture until it thickens and turns white. Add the vanilla essence and food colouring and beat until mixed.
Beat the egg whites and salt until stiff peaks are formed. Add to the syrup mixture and fold in lightly. Turn onto the prepared baking sheet and chill overnight.
Cut into squares and roll in a mixture of icing sugar and cornflour.
Makes 42 squares.