Makes 35x 4.5cm rose creams
175g condensed milk
1/4tsp rose water extract
One drop of pink gel food colouring
450g icing sugar (sifted)
A little plain flour (to dust your surface)
The rose creams can be stored on layers of baking paper in a well sealed tupperware container for up to two weeks (in a cool room or the fridge), or can be frozen for a month.