So easy to make and really delicious. Thanks to Mandy for the recipie.
2 tbsp (2 satchets) gelatine powder
Half cup (125ml) cold water
2 cups (440g) caster sugar
1 cup (250ml) hot water
1 tsp rosewater
pink food colouring
icing sugar to dust
1. Grease a 25cm x 30cm swiss roll tin
2. Sprinkle gelatine over the cold water in a small bowl
3. Combine sugar and hot water in a large saucepan, stir over heat to dissolve. Bring to boil then add gelatin; boil without stirring for about 20 mins
4. Whisk mixture with rosewater and colouring in a large bowl on high speed for 5 to 10 mins until thick and holds its shape.
5. Spread marshmallow into tin and dust with icing sugar.
6. Set at room temperature for about 2 hours until firm.
7. Turn out onto a board covered with a dusting of icing sugar and cut into squares. Toss in more icing sugar to stop them sticking to each other.
8. Enjoy!!!
