1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided in two parts
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1/4 tsp rose water
5 drops pink/red food colouring
- Grease a 13×9″ baking tray. Lightly dust with confectioner’s sugar, about a 1/4 cup.
- In a small bowl, combine a 1/2 cup of water with the gelatin and set aside to soften for about 10-15mins.
- Using an electric mixer (stand-mixer ideally), beat the egg whites for about 3 mins on medium-high speed until they form soft peaks. While these are beating…
- In a heavy saucepan, fitted with a thermometer (not pictured), bring the 1/2 cup water, sugar, corn syrup, and salt up to a gentle boil. Stir gently to dissolve the sugar. Stop stirring and allow to boil until the temperature reaches 250F, or for about 5 mins. **Check on your eggwhites and turn off beaters. They should now be stiff peaks.** Remove from heat and add the gelatin.
- Go back to your egg whites and turn on the electric beaters again. Down the side of the bowl, slowly drizzle in the sugar mixture. After its all combined, add the rose water. Increase the beater speed and beat until the mixture cools slightly and because thick and creamy.
- Pour into your prepared pan. Let sit for several hours, or overnight, uncovered.
- When the marshmallows have set, sprinkle with more confectioner’s sugar, and cut out into desired shapes. I used a heart-shaped cookie cutter to make these shapes, but you could use a sharp knife and cut out squares.