Rose Water Marshmallows

Directions

1. Heat granulated sugar and corn syrup in 1 c. water over medium heat in saucepan till temperature on candy thermometer reaches 260 degrees or possibly hard ball stage, 10 to 15 min.
2. While cooking syrup, whip egg whites till they form stiff peaks. Add in gelatin to syrup and mix vigorously till lumps have disappeared about 2 min. Slowly add in thickened syrup to whipped egg whites while mixing at medium speed. When incorporated, add in rose water and food coloring and continue to mix till mix feels lukewarm to touch, about 5 min.
3. Line 8-inch-square cake pan with wax paper and generously coat with 1 c. powdered sugar. Pour in marshmallow mix and smooth surface with spatula. Cold at room temperature, then cover surface with additional 1 c. powdered sugar, then with wax paper.
4. Freeze at least 1 hour or possibly overnight. You can freeze marshmallows up to 5 days in advance. Cut marshmallow into bite-size squares on cutting board powdered with remaining 1 c. powdered sugar. Store in plastic bag in refrigerator up to 1 week.
5. This recipe yields 28 to 30 marshmallows.