Homemade Rose Marshmallows
These homemade rose marshmallows are delicate and soft with floral notes. Perfect for holiday and Valentine's Day gifts.
Servings: 12
Equipment
Ingredients
- 1 3/4 cup Water
- 3 1/2 tbsp Gelatin
- 2 tbsp Rose petals powder
- 2 tbsp Vanilla extract
- 5 drops Rose water
- 1/8 tsp Water
- 1 tbsp Lemon juice
Instructions
- Next, grab a medium saucepan and combine maple syrup (or sugar if you are using it) with water over medium heat. Stir gently until the sugar dissolves, then stop stirring. Bring this mixture to a boil and place a candy thermometer in the pan to monitor the temperature. You're aiming for the "soft ball" stage, around 240°F. This might take a few minutes—watch closely, as it's all about precision here. The syrup should be clear and bubbling lightly, almost like liquid glass.Once the sugar syrup has reached the correct temperature, remove it from the heat. Slowly pour the hot syrup into the bloomed gelatin while mixing at a low speed. Use the bowl of a stand mixer outfitted with the whisking attachment for this step, as it's the safest and easiest way to combine everything uniformly. Be cautious—the syrup is incredibly hot, and you want to add it in a thin stream to avoid splattering. You can also use a hand mixer; just make sure you use a large mixing bowl.Now, it's time for the magic to unfold. Switch your mixer to medium speed and gradually increase to high speed. Whip the mixture until it becomes thick and glossy and forms stiff peaks. This can take anywhere from 8 to 12 minutes, depending on the power of your mixer. You're looking for a texture that's pillowy and light. If you're adding rose water, now's the time to gently incorporate it. The color will swirl in, like painting on a blank canvas.Prepare a baking dish or prepared pan, lining it with parchment paper and lightly dusting it with arrowroot starch (some people use a mix of arrowroot starch and powdered sugar, but we here hardly use real sugar😊 so we are skipping this part). Pour the marshmallow mixture into the pan, smoothing it out with a rubber spatula. If you have the patience, walk away and let it set at room temperature for at least 4-6 hours—or overnight. This step feels like waiting for a cake to cool: it tests your resolve, but it's worth it.