Description
Made with fragrant rosewater and culinary-grade dried rose petals, these fluffy, heart-shaped pink marshmallows make a sweet homemade gift for Valentine’s Day.
Ingredients
Marshmallows:
9 1/2 grams platinum gelatin (about 5 1/2 sheets), soaked
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup + 2 tablespoons)
120 milliliters water (1/2 cup), plus more to soak the gelatin
1/4 teaspoon kosher salt
2 teaspoons rosewater
3 grams culinary dried rose petals, ground in a food processor (about 1 1/2 tablespoons ground petals)
Pink gel food coloring
Canola oil or nonstick cooking spray, for greasing tin and knife
Coating:
50 grams cornflour (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Marshmallows:
Line an 8 x 8-inch square tin with parchment, and coat generously with oil. (See this recipe for the best lining technique.) Set aside.
Fill a small bowl with cold water and soak the gelatin leaves until they feel soft and jelly-like, about 5 minutes.
Meanwhile, combine sugar, corn syrup, water, and salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a digital thermometer.
Place the soaked gelatin in a large mixing bowl or the bowl of a stand mixer.
Carefully pour hot syrup over gelatin. Mix on high speed for 2-3 minutes, until mixture begins to thicken and turn opaque.
Add rosewater and pink gel food coloring* and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.
Mix in the ground dried rose petals.
With an oiled rubber spatula, scrape marshmallow mixture into prepared tin.
Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours or overnight.
Coating:
In a small bowl, combine cornflour and confectioner’s sugar.
Cover a large chopping board with a sheet of parchment, and dust generously with cornflour mixture. Turn marshmallow slab out onto dusted surface.
Sift top of slab with more of the cornflour mixture. Use a 1 1/2-inch heart cutter to cut the slab. You should have about 28-30 hearts.
Toss the cut marshmallows in the rest of the cornflour and sugar mixture, making sure to coat all sides of each marshmallow.
Store rose marshmallows in an airtight container at room temperature for up to one month.
Notes
*Use more food coloring than you think you’ll need. The marshmallow mixture will initially look too dark, but will become lighter and paler as you mix.
- Prep Time: 1 hour
- Setting Time: 4 hours
- Category: Candy and Confectionery
- Method: Stovetop