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1
Generously butter a 9-by-13 inch cake pan.
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2
Sift the cornstarch with the confectioners' sugar and set half aside.
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3
Add the remaining mixture to the pan and shake to coat; tap the excess out onto wax paper and sift it back into the pan.
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4
In a small bowl, soften the gelatin in 1/2 cup of the water.
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5
In a medium saucepan, boil the remaining 1 cup of water with the sugar and corn syrup until the syrup reaches 245 on a candy thermometer; remove from the heat.
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6
Add the gelatin mixture and stir until dissolved.
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7
In a standing mixer, beat the egg whites until soft peaks form.
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8
At medium speed, beat in the hot syrup in a thin stream.
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9
Increase the speed to medium-high and beat until cooled to room temperature, about 10 minutes.
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10
Beat in the rose water and vanilla.
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11
Spread the marshmallow in the prepared pan and let stand until set, at least 2 hours.
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12
Run a thin knife around the marshmallow.
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13
Generously sift some of the reserved cornstarch mixture on top.
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14
Cover with a cutting board and invert, then tap on the pan to release the marshmallow.
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15
Using a moistened sharp knife, cut the marshmallow into 1-inch pieces.
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16
Cover a large board with wax paper and dust with more cornstarch.
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17
Coat each marshmallow with the cornstarch, then transfer to wax paper to set.
