Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rose Marshmallow Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: becky
  • Total Time: 5 hours
  • Yield: 28-30 hearts 1x

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

Scale

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.

A square tin lined with parchment

Fill a small bowl with cold water and soak the gelatin leaves until they feel soft and jelly-like, about 5 minutes.

gelatin soaking in a bowl

Hand squeezing soaked gelatin leaves

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.

Bowl of sugar and water on a stovetop

Sugar and corn syrup boiling in a pot on the stovetop

Place the soaked gelatin in a large mixing bowl or the bowl of a stand mixer.

soaked gelatin in a bowl

Carefully pour hot syrup over gelatin. Mix on high speed for 2-3 minutes, until mixture begins to thicken and turn opaque.

Pouring hot sugar into soaked gelatin

Mixing marshmallow in a bowl

Add rosewater and pink gel food coloring* and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.

Drops of pink food coloring in white marshmallow

Pink marshmallow fluff in a bowl

Mixing pink marshmallow fluff in a bowl

pale pink marshmallow fluff in a bowl

Mix in the ground dried rose petals.

Adding dried ground rose petals to marshmallow mixture

With an oiled rubber spatula, scrape marshmallow mixture into prepared tin.

A tin of pink marshmallow fluff

Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours or overnight.

Pink marshmallow mixture poured into a square tin

Coating:

In a small bowl, combine cornflour and confectioner’s sugar.

Cornflour and confectioner's sugar in a bowl with a whisk

Cover a large chopping board with a sheet of parchment, and dust generously with cornflour mixture. Turn marshmallow slab out onto dusted surface.

Pink marshmallow slab on a dusted cutting board

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.

Heart cutter cutting rose marshmallows

Heart shaped marshmallows on a cutting board

Toss the cut marshmallows in the rest of the cornflour and sugar mixture, making sure to coat all sides of each marshmallow.

Pink heart marshmallows in a bowl of cornflour

Hand holding a pink marshmallow

Store rose marshmallows in an airtight container at room temperature for up to one month.

Cornflour-dusted pink heart marshmallows arranged in rows on a tray

 

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
×