These spongy sweets are a hit with adults and kids.
About 10 hearts Preparation time: 15 min Cooking time: 30-40 min Standing time: 5 hours
60 ml (¼ c) cornflour 60 ml (¼ c) icing sugar 60 ml (¼ c) cold water 45 ml (3 T) rosewater 30 ml (2 T) gelatine few drops pink food gel 500 ml (2 c) sugar
30 ml (2 T) glucose
250 ml (1 c) boiling water 3 egg whites
1 Blend the cornflour and sugar in a bowl and set aside. Grease a 20 x 30 cm cake tin, line with baking paper and dust the bottom with half the cornflour mixture.
2 Mix the cold water, rosewater, gelatine and a few drops of food gel in a glass bowl and leave for 3 minutes to sponge. Put the bowl over a saucepan containing a little boiling water and heat until the gelatine dissolves. Set aside.
3 Heat the sugar, glucose and boiling water in a saucepan. Stir until the sugar dissolves. Remove sugar crystals on the side of the saucepan with a brush dipped in hot water.
4 Once the sugar dissolves, increase the heat and bring to the boil. Let it bubble vigorously until it reaches the hard-ball stage (127 °C on a sugar thermometer). The mixture will form a ball that’s still pliable when dropped into cold water. Stir or beat in the dissolved gelatine.
5 Whisk the egg whites until stiff peaks form and slowly add the hot syrup, beating continuously. Beat for 10 minutes or until thick and light. Spoon into the tin and leave for 5 hours.
6 Dust the set marshmallow mixture with the remaining cornflour mix. Dip a cookie cutter of your choice in icing sugar and cut out shapes. Store in an airtight container.