Soft, pillowy marshmallows with a light floral flavor from rose water. Eat them alone, add to your hot cocoa, or make epic s'mores!
Prep Time20 minutesmins
Cook Time20 minutesmins
Cooling Time8 hourshrs
Total Time8 hourshrs40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Homemade Marshmallows, Rose Marshmallows, Rose Water Marshmallows, Rosewater Marshmallows
Servings: 16large 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
8x8" or 9x9" square non-metal baking pan*
Ingredients
3packetsunflavored gelatin(about 2 1/2 T)
1/2ccold water
1 1/2cgranulated sugar
1clight corn syrup
1/4tspkosher salt**
1/2cwater
1/2tspvanilla extract(preferably clear)
1tsprosewater
1-2dropsred food coloring(optional)
Instructions
Grease an 8x8" or 9x9" 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
*This size pan will make thick marshmallows; for thinner or smaller marshmallows, use a 9x13 pan.**I used Morton's Kosher salt. If you're using Diamond Crystal you'll need to adjust accordingly (check out this article for more info).