1. Line a baking tin with paper (use approx 20x30cm tin, but doesn’t need to be exactly sized)
2. For the gelatine mixture place ½ cup of cold water in a small bowl with gelatine sprinkled on top. Leave to stand for 5 minutes or so while you make the sugar syrup.
3. For the sugar syrup combine the hot water and sugar in a sauce pan then place on a low heat to slowly dissolve sugar. I tend to stir while I do this to make sure all the crystals are dissolved. Once the sugar is dissolved, increase the heat and bring to the boil. Add the gelatine mixture carefully to the pan (don’t splash hot sugar syrup on yourself!) and boil for 5 minutes, stirring continuously. Remove from the heat and stir through orange-blossom water and lemon juice. Leave to cool slightly (10-30 minutes) and pour into the bowl of an electric mixer.
4. Start the mixer on a low speed and slowly increase the mixer speed to full power, taking at least 10 minutes to do this (depending on how powerful your mixer is). Whisk until it is cool and very thick – the mixture should not drop off the beater when you lift it.
5.Smooth the mixture into the paper-lined tin using a rubber spatula or palette knife and leave for 2-3 hours to set, don’t set it in the refrigerator.
6. When set; cut the marshmallow into cubes using a hot, dry knife – it will be very sticky so it might pay to work with a lightly floured knife and lightly floured hands. For some, toss in the sifted icing sugar and for the remainder dip or half dip in melted chocolate. Arrange and serve!
These marshmallows will keep for 4-5 days in an airtight container, but do not keep them in the fridge.