Marshmallow roses

Makes about 25

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• 50 ml gelatine powder
• 630 g (3 c) sugar
• 330 ml glucose
• 160 ml (2/3 c) water
• 1 vanilla pod or vanilla extract
• 250 ml (1 c) boiling water
• pink powdered food colouring
• 280 g (2 c) icing sugar
• 80 ml (1/3 c) corn starch (Maizena)

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1 Line a 24 cm x 34 cm bake sheet with baking paper and spray with non-stick spray. Use a piping bag with a star nozzle that has been sprayed with non-stick spray.

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2 Place the gelatine and 250 ml (1 c) cold water in a bowl and mix. Set aside and let sponge. Heat sugar, glucose and water over low heat in a saucepan and stir until the sugar dissolves. Insert a sugar thermometer in the syrup and let the mixture boil at 120 ° C. Cut  the vanilla pod lengthwise in half and scrape the seeds out with a knife. Stir into the hot sugar syrup.

3 Melt the gelatine on defrost in the microwave (or over a bowl of boiling water). Put in the bowl of an electric mixer and add the boiling water to the gelatine mixture while the mixer is at a slow speed.

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4 Add the hot sugar syrup carefully to the gelatine. Add a little pink colouring and increase the speed.

5 Beat the mixture for 4-6 minutes till it is light, thick and foamy and starts to cool. Keep whisking if it does not thicken. Meanwhile, combine the icing sugar and corn starch and set aside.

6 Pour the mixture into the piping bag and pipe rose shapes onto the baking tray. Cover with plastic wrap and leave to set in a cool place (not the refrigerator) for about 4 hours or overnight.

7 Dip the marshmallows in the icing sugar and corn starch mixture and shake off the excess.

Do it right

Sprinkle a thin layer of sugar at the bottom of the bowl where you keep the sweets to prevent them from getting moist. Make sure the bowl seals and also cover it with plastic wrap.