Rosewater Marshmallows

Confectioner's Sugar ¾ cup, plus more as needed

Unflavored Gelatin 2 packets

Egg Whites 2 large

Granulated Sugar 2 cups

Rose Water 1 Tbs

Grenadine Syrup 2 tsp

1 SPRAY a 9 by 13 inch baking pan with nonstick cooking spray and dust with ¼ cup of the confectioner's sugar. Don't dump out the excess sugar; just leave it in the pan.

2 FILL a small bowl with 1/2 cup cold water and sprinkle in the gelatin. Let stand for 10 to 15 minutes to soften.

3 BEAT the egg whites in the bowl of a standing mixer on high speed until they form soft peaks. Set aside while you prepare the sugar syrup.

4 STIR the sugar together with 1/2 cup of water in a 4 qt saucepan. Bring to a boil over high heat and continue to cook, without stirring — just swirling the pan now and then to prevent the mixture from burning — until the mixture reaches 250°F on a candy thermometer, 10 to 12 minutes. Remove from the heat and stir in the softened gelatin.

5 WITH the mixer on low, slowly beat the sugar syrup into the beaten egg whites. Add the rose water. Turn the mixer to medium-high and beat until the mixture has cooled and grown in volume, about 5 minutes.

6 STIR in the grenadine, a few drops at a time, until the mixture is tinted to your liking. Pour into the prepared pan and spread evenly, smoothing the top as well as you can with an offset spatula. Let stand, uncovered, overnight.

7 THE next day, sift another ¼ cup confectioner's sugar evenly over the pan of marshmallows. Cut into 40 pieces. Carefully separate the marshmallows and dust the exposed sides with the remaining confectioner's sugar (you can also use any that is left in the pan). Stored in an airtight container; these will keep for several weeks at least.