Pastel marshmallows

Method

• 1
  Grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edge on all sides.
• 2
  Combine half the caster sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar has dissolved and syrup is clear. Meanwhile, place half the boiling water in a small bowl. Sprinkle over half the gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into sugar syrup.
• 3
  Pour into a bowl of an electric mixer. Set aside for 10 minutes to cool. Using an electric mixer, beat sugar syrup on high for 5 to 7 minutes or until thick. Add half the vanilla. Beat for 1 minute. Working quickly, spread half the mixture into prepared pan. Smooth top. Tint remaining mixture pink. Spread pink mixture onto white layer. Smooth top.
• 4
  Combine remaining caster sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar has dissolved and syrup is clear. Meanwhile, place remaining boiling water in a small bowl. Sprinkle over remaining gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into sugar syrup.
• 5
  Pour into a bowl of an electric mixer. Set aside for 10 minutes to cool slightly. Using an electric mixer, beat sugar syrup on high for 5 to 7 minutes or until thick. Add remaining vanilla. Beat for 1 minute. Tint mixture yellow. Working quickly, spread half the yellow mixture onto pink layer. Smooth top.
• 6
  Tint remaining yellow mixture orange with red food colouring. Working quickly, spread orange mixture onto yellow layer. Set aside, at room temperature, for 1 to 2 hours or until set. Dust a chopping board with a little icing sugar. Place remaining icing sugar in a dish. Invert pan onto board. Remove and discard paper. Using a wet knife, cut marshmallow into 36 squares. Toss to coat in icing sugar mixture. Serve.