Method

• 1.
  Grease and line an 18 x 28 cm slice pan with baking paper. Allow sides to overhang.
• 2.
  Place sugar into a small saucepan and add 1/3 cup hot water. Stir over medium-low heat for 5 minutes until sugar has dissolved. Remove from heat.
• 3.
  Place 1/3 cup warm water in a jug. Sprinkle over gelatine and whisk until combined. Add the gelatine mixture to the sugar syrup. Return saucepan to heat and stir for 3 minutes until gelatine has completely dissolved and syrup is clear. Transfer syrup to bowl of mixer and allow to cool for 10 minutes.
• 4.
  Beat syrup on high for 10 minutes or until mixture has turned white and is thick and glossy. To make pink marshmallows: add rosewater and drops of red food colour. For green: add peppermint and drops of green food colour. Beat until just combined.
• 5.
  Working quickly, transfer mixture to prepared pan and smooth surface. Set aside to set. Do not refrigerate.
• 6.
  Lift out marshmallow. Cut into pieces with a wet knife. Place sugar into a bowl and toss marshmallows in sugar to coat.