Mallows D'amour

These pretty marshmallows are a blast from the past and will prove to children that there is more to sweets that E numbers


Line a 20cm (8in) square baking tin (4cm/1 1/2in deep) with baking parchment and, using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted.

Put the sugar, glucose and 200ml (7fl oz) water into a heavy-bottomed pan and give it a quick stir. Place a sugar thermometer in the pan, bring the liquid to a gentle boil and continue cooking for about 25-30 minutes, until the mixture reaches 127°C (260°F) on the thermometer.

While you are waiting, sprinkle the gelatine over 100ml (4fl oz) of boiled water (following the instructions on the packet), making sure it has dissolved properly. Add the rose syrup and the pink food colouring to the dissolved gelatine.
When the syrup reaches the correct temperature, remove the pan from the heat and remove the sugar thermometer. Pour the dissolved gelatine into the syrup.

Be careful, it will bubble and spit and rise to the top of the pan. Whisk the egg whites together until stiff. Still whisking, slowly add the syrup and gelatine mixture. With the whisk on a super-fast setting, whisk for a further 25-30 minutes, until the mixture is thick, shiny and holding its shape reasonably well on the back of the whisk.

Spoon the mallow mixture into the dusted tin and leave to set for about two hours. Dust a second piece of parchment with equal amounts of icing sugar and cornflour. Turn the mallow out onto the paper. Dust a heart-shaped cutter with cornflour and icing sugar and cut the mallow into heart shapes.

Dust the cut edges and leave to dry on a wire rack. Place the mallows into a receptacle of your choice and scatter with crystallised rose petals.

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