Rosewater Marshmallows
Ok, I can already hear you thinking, “flowery marshmallows? Really??” And I get it — it’s a little unorthodox. But I love floral scents and flavors in baked goods. Plus, I’ve enjoyed rosewater in meringues before, so I thought, “why not put it in marshmallows?” And boy, am I glad I did!
If you’ve ever had Turkish delight, you’ll have a general understanding of the flavor profile of these ‘mallows. They don’t have the pistachios you often find in Turkish delight, however (though sprinkling some chopped pistachios on top is a great idea). But their pink hue and the hint of rosewater in them is definitely reminiscent of that tasty treat.
What Can I Use Rosewater Marshmallows For?
Two words: EPIC s’mores.
Grab a graham cracker (or better yet, some shortbread or butter cookies) and your favorite dark chocolate, roast up a rosewater marshmallow, and prepare to melt from deliciousness. If you’re feeling extra adventurous, try spreading a little raspberry jam or this homemade pistachio paste on your cracker/cookie. Heaven.
They also make a pretty delicious treat on their own. Eat them plain or dip them in some chocolate and go to town. You could even decorate chocolate-dipped ‘mallows with a little white chocolate and rose petals for a special foodie gift.
Or, keep it simple and pop one into your hot cocoa or coffee.
Are you inspired yet? How else would you use these marshmallows? Let me know your ideas in the comments!
Tips for Making Your Best Rosewater Marshmallows
If you’ve never made homemade marshmallows before, don’t be too intimidated. They’re so much easier to make than they seem — provided you have a stand mixer. They require a LOT of mixing at high speed, so I don’t think a hand mixer would work as well here. (But feel free to try it if you want).
Here’s a rundown of how to make homemade marshmallows:
- First, grease your pan. I like to use a baking spray that has a little flour in it, for extra non-stickiness. But you could use a little oil or butter. Don’t overdo it — a light coating will do. After all, you don’t want greasy marshmallows!
- Next, you need to bloom the gelatin. “Bloom” basically means to let it sit in water for a bit so it dissolves and starts to thicken.
- Meanwhile, make a sugar syrup with sugar, water, and corn syrup. Yes, corn syrup is necessary for this recipe. It helps keep the syrup from being grainy. Your syrup needs to come up to 240°F, so you’ll need a candy thermometer for this (it doesn’t have to be fancy — a cheap one from the grocery store will do). You’ll also need some patience for this step: it takes a WHILE for it to come up to temp. But it will get there.
- Once your syrup is done, pour it slowly into the gelatin-water mixture while beating at low speed.
- Then, once all the syrup is added, increase the mixer speed and whip it until it’s thick and fluffy.
- Next, add the vanilla, rosewater, and a little red food coloring (if you like) and mix until it’s well combined.
- Then pour your marshmallow goop into the prepared pan, cover it lightly with a piece of greased parchment paper, and let it sit for 8 hours or overnight. This will allow it to set and dry out a bit.
- Finally, dump the whole shebang out of the pan, cut into pieces, and enjoy! (The marshmallow might stick to the pan a bit. If it does, gently pry them out with your hands.)
And voilà! You have homemade Rosewater Marshmallows!
If you’ve never made your own marshmallows before, I have a feeling that once you do, you’ll never be the same!
Want to more homemade marshmallow recipes? Try these Cinnamon Marshmallows or these Peppermint Swirl ‘Mallows!
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Rosewater Marshmallows
Equipment
- Candy Thermometer or other high-temperature thermometer (needs to go up to 240°F)
- Stand Mixer with Whisk Attachment
- Small (1 1/2-2qt) sauce pan
- 8×8" or 9×9" square non-metal baking pan*
Ingredients
- 3 packets unflavored gelatin (about 2 1/2 T)
- 1/2 c cold water
- 1 1/2 c granulated sugar
- 1 c light corn syrup
- 1/4 tsp kosher salt**
- 1/2 c water
- 1/2 tsp vanilla extract (preferably clear)
- 1 tsp rosewater
- 1-2 drops red food coloring (optional)
Instructions
- Grease an 8×8" or 9×9" square non-metal baking dish (I like to use baking spray, but a small amount of neutral oil will work great). Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with the 1/2 c cold water. Let it rest while you make a sugar syrup.
- In a small (1 1/2-2 qt) saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 c water. Cook over medium heat, stirring until the sugar dissolves. Then turn the heat to medium-high or high and cook (not stirring) until the syrup reaches 240°F on a candy thermometer. (Note: if it looks like it might boil over, reduce the heat a bit.)Remove from heat.
- With the stand mixer beating on low speed, gradually pour the hot sugar syrup into the gelatin mixture. Once all of the sugar syrup is added, raise the speed to high and beat until the mixture is thick and fluffy. (This took me a little less than 10 minutes, but it could take up to 15).
- Add the vanilla extract, rosewater, and food coloring (if using), and continue beating until thoroughly combined.
- Pour into the prepared pan, scraping as much as you can out of the bowl. Use your spatula to gently smooth the top, making sure the mixture fills into the corners. Lightly grease a piece of parchment paper or saran wrap and place it on top of the pan (it doesn't need to fit snugly — you just want a little something covering it).Let stand overnight at room temperature, uncovered, to allow the marshmallows to cool and dry out a bit.
- The next morning, turn the marshmallows out of the pan onto a cutting board. If the edges of your pan are rounded, and you want straight sides on your marshmallows, cut the edges off of the marshmallow slab first (a snack for the chef!).Then cut into 16 marshmallows (or more if you want smaller 'mallows). Tip: grease the knife in between cuts to keep it from sticking too much.
- Store marshmallows in an airtight container at room temperature (use parchment paper in between layers to keep them from sticking. Stored like this, the marshmallows can last for at least 3 weeks (although I've actually eaten them 6 weeks later and they're still great!).
Notes
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