Ingredients
Method
1.Line a 22cm square pan with baking paper.
2.In a large bowl, combine sugar and cold water with an electric mixer. Beat for 4 minutes. In a small jug, dissolve gelatine in hot water, then gradually beat hot gelatine mixture into sugar mixture. Beat for 15 minutes until combined and the bowl has cooled completely. Add rosewater and pink food colouring. Beat until combined.
3.Pour mixture into prepared pan. Sprinkle with combined rose petals and pistachios. Set aside at room temperature for 5 hours until firm. Use a hot, sharp knife and cut into 4cm squares.
Note
- For cookies and cream marshmallows, replace the rosewater with 1 teaspoon vanilla extract. Fold half of a 137g packet of Oreos, roughly chopped, through marshmallow mixture. Pour into a prepared pan and sprinkle with remaining chopped Oreos. – For coconut and lemon marshmallows, replace the rosewater with 2 teaspoons finely grated lemon zest and stir in ½ cup desiccated coconut. Pour into prepared pan and sprinkle with ½ cup toasted desiccated coconut. Set as directed.
