200ml cold water
200mls boiling water
1 tb glucose syrup
2 tb gelatine powder
2 egg whites
1/4 tsp. rose water (substitute vanilla essence for vanilla ones)
1 drop food colouring (optional)
1/2 cup icing sugar
1/2 cup cornflour
1). Line a lammington tin with baking paper.
2). Into a large saucepan pour the cold water, glucose and sugar. Heat this over a low heat, stirring until the sugar dissolves.
3). Bring this to the boil, and then boil until the temperature reaches 121C (use a confectioner’s thermometer) – do not stir, but brush down the sides of the saucepan with a wet pastry brush when sugar crystals form.
If you don’t have a thermometer, test the temperature by dropping a little of the syrup into a bowl of iced water. It is ready if the cooled syrup forms a glob that you can stretch into strands.
4). In a small heatproof bowl, pour in the hot (the original recipe says to use water and heat it up over a saucepan of boiling water, or in the microwave to dissolve it, but I can’t see why you can’t just use hot water….)
5). In a large bowl, beat the eggwhites with an electric beater until they are fluffy and stiff peaks form.
6). Mix the gelatine mixture in with the sugar mixture in the large saucepan. (this will bubble and increase in size)
7). Add this still boiling sugar-gelatine mixture in a thin stream to the beaten egg whites, while continuing to beat with the electric beater. Beat for around 7-8 mins until the mixture becomes thick and holds it’s shape. Add the food colouring and rose water, beat until combined.
8 ). Pour this mixture into the prepared lamington tin. Smooth the top with a knife. leave this to set in the refrigerator overnight.
To coat the marshmallows:
1). Sft together the cornflour and icing sugar.
2). Cut the set marshmallow into squares using a wet knife, and toss them in the sifted mixture to coat them.
Store these with any excess icing sugar mixture between them, in an airtight container.
Rose water Marshmallows November 14, 2008