Orange and Rosewater Marshmallows Recipe

How to make it

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• Grease a 9-by-13-inch cake pan well, and coat with the cornstarch. Reserve remaining starch for after the marshmallow has set.
• Soften the gelatin with 1/2 cup of the water in a small bowl.
• In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt and the corn syrup and bring to a boil.
• When the temperature reaches 245F. on a candy thermometer, remove pan from the heat.
• Add the gelatin mixture and stir to dissolve.
• Beat the egg whites in a stand mixer until soft peaks form.
• Beat in the hot syrup on medium speed in a thin stream, making sure the syrup hits the side of the bowl on the way down.
• Increase speed to high and beat whites until cooled, about 10 minutes.
• Beat in the rose water and orange extract.
• Carefully spread the mixture in the prepared pan and let set for 3 hours.
• Sift some of the reserved cornstarch over the top.
• Run a paring knife around the sides of the sheet and turn out onto a cutting board (you may need to dip the bottom of the tray in a pan of hot water to un-mould it).
• Cut the marshmallow into chunks.
• Sprinkle the remaining cornstarch onto a parchment lined tray, and roll the marshmallows in the mixture.
• Let set for another 3 hours.