Homemade Rosewater Marshmallows. We used to make marshmallows at home when we were very young. I’m not sure which recipe we used, but I’m almost sure it was whisked egg whites & gelatine – a cheat’s way of making real marshmallows.
I’ve seen many different recipes on how to make beautifully fluffy marshmallows, most of them stating that you need a sugar thermometre and lots of patience. But the’re another way of making marshmallows: an easier way. All you need is a stand mixer with whisk attachment (well, an electrical hand whisk will also do) and your stove top.
I love to flavour my marshmallows with a touch of rosewater – not too much, because it can so easily become overpowering. A dash of vanilla extract is also a winner as an alternative, or add whichever flavouring essence you prefer. These are fabulous for kids parties, but I have to say I can certainly also serve these at a beautiful tea party. Don’t dust them too long in advance, as the powdered sugar (icing sugar) will start to melt after a few hours in an airtight container. Rather cut them in blocks just before you want to enjoy them, then toss with icing sugar and serve. Once you’ve made these, you’ll marvel at the absolute lightness of the texture. They are little pieces of heaven on your tongue. Enjoy!
Homemade Rosewater Marshmallows
- 1 1/2 cups warm water
- 1 tsp vanilla extract
- 1 Tbsp rosewater
- Food coloring (if desired)
- 4 envelopes Knox gelatin
- 3 cups sugar
- 1 1/4 cups corn syrup
- 1/4 tsp salt
- Powdered sugar
- A stand mixer is absolutely required for this recipe! Combine 3/4 cup warm water, vanilla, rosewater, and food coloring in bowl of stand mixer. Sprinkle gelatin over the top and let stand while you work on the rest of the recipe.
- In a medium saucepan, combine remaining 3/4 cup water, sugar, corn syrup, and salt. Bring to a boil and cook without stirring until it reaches the soft ball stage
- With mixer on at full speed, slowly pour in the sugar syrup. Be careful to avoid splattering! Continue mixing at full speed for 10-15 minutes or until mixture is fluffy and stiff.
- While the marshmallows are mixing, line a 9×13 pan with foil. Lightly spray foil with oil. Get out a sheet of waxed paper about the size of the pan. Put approximately two cups of powdered sugar into a large ziploc bag.
- Pour the marshmallows into the 9×13 pan. Gently shake the pan until the mixture settles.
- Let sit at room temperature for 12-18 hours.
- Sprinkle top with powdered sugar. Remove foil with marshmallows from pan and turn onto waxed paper. Sprinkle the bottom (now top) with powdered sugar.
- Lightly grease a pizza cutter or knife. Cut marshmallows into squares and drop them into the bag of powdered sugar. Shake to coat. It works best to do five or six marshmallows at a time. Otherwise they start sticking to each other.
- Store in an airtight container. Makes about 50 large marshmallows.
- For vanilla marshmallows, omit rosewater and increase vanilla extract to 2 tsp.