- unsalted butter or cooking spray, for greasing
- 4 t gelatine
- 1 cup boiling water
- 600 g sugar
- 1½ cups liquorice glucose
- 2/3 cup water
- 2/3 T rose-water
- 130 g icing sugar, plus extra for dusting
- 4 T cornflour
Line a baking tray with lightly baking paper.
Submerge the gelatine in 2 T cold water, to soften. Add to the boiling water and stir through to dissolve. Transfer to a mixing bowl.
Heat the sugar, glucose and water over a medium heat, until the syrup reaches 120 ºC on a candy thermometer. Lightly whisk the gelatine mixture then add the sugar syrup in a slow, steady stream.
Add the rose- water and whisk on high speed for 15 to 20 minutes, or until thick and glossy. Spread the mixture onto the prepared baking tray and leave to set for 2 hours.
Mix together the icing sugar and cornflour, and use to dust the marshmallows. Cut into desired shapes and store in an airtight container.
Cook tip: serve in a fresh poppy flower or paper cup.