These beguiling treats are a surprise to all who eat them: Rose Flavored Marshmallows Recipe. They taste like roses smell!
Am I the only one who can’t believe it’s February? January passed in the blink of an eye. A complete blur. Something tells me the rest of the year may do the same!
January feels like a month that lets you off the hook. After three months of holiday preparation, eating and drinking, January lays low with no demands other than silent encouragement that addressing an over-obsession with sweets from December might be in order.
Generally by January 1 I feel the need to detox which I don’t do formally but more with whole foods, lots of water and lighter eating overall.
February arrives fresh with a theme of pink for its coveted holiday of love. Valentine’s Day lands in our laps before we know it, two weeks away! I personally am still feeling the sucrose hangover from December so though I too embrace the season of love, I’m starting out a little less traditional than rich treats dripping with dark chocolate (that may too come, we’ll see what my muse delivers): Rose-flavored Marshmallows.
Roses certainly are the flower of Valentine’s Day and my family loves rose flavoring in desserts. It started a number of years ago when I made rose-filled cupcakes for my daughter’s birthday; she was forevermore hooked. I started making homemade marshmallows in the fall having had it on my culinary bucket list.
I found it so fun and rewarding I knew when I made my first Crème de Menthe Marshmallows around Christmas that I’d be making rose-flavored marshmallows for Valentine’s Day.
Making Your Own Rose Flavored Marshmallows
There are many things about making your own marshmallows that becomes addictive. The fluffy texture that does not have the chewiness of their store-bought counterpart. Adapting to any flavors you can dream up. The suspense of leaving an uncovered pan of gooey ‘batter’ to awake the next morning to fully formed marshmallows. Marshmallows are just magical really.
These are wonderful to pop in the mouth or add to a steaming cup of hot cocoa but I have a few more ideas for them coming along this week. Stay tuned!
Rose Flavored Marshmallows Recipe
Lightly rose flavored Marshmallows are sure to surprise all who try them! Delicate and delicious, they taste how roses smell! They are quick to make.
To fully sit the marshmallows sit out uncovered overnight and are ready in the morning! Rose extract is surprisingly available at shops like Sur La Table, baking supply stores and of course online at sources such as Amazon.com.
Do note Rose Water (available at Middle Eastern grocery stores) and Rose Extract are different; and this recipe uses both. It’s important to be sure the rose water is distilled water with rose essence for culinary purposes.
- ¼ cup Confectioner’s Sugar
- ¼ cup Cornstarch
- 3 packets Gelatin
- ¼ cup Rose Water
- ¾ cups cold Water
- 1 ½ cups Granulated Sugar
- 1 cup Corn Syrup
- 1/2 teaspoon Rose Extract
- Pink Food Coloring (optional)
- Prepare a 9 by 9 inch square pan by spraying with cooking spray. Place a piece of parchment paper in the pan to cover the bottom and two adjacent opposite sides (leaving the other two opposite sides of the pan uncovered) ; press into the creases. This makes it easy to lift out of the pan when done. Spray the parchment paper and set pan aside.
- Mix together the confectioner's sugar and cornstarch in a small bowl; set aside.
- In the bowl of a free standing mixer equipped with a whisk attachment, add the gelatin, rose water and ¼ cup of the cold water. Do not stir.
- In a large pan combine the sugar, corn syrup and remaining ½ cup of cold water. Stir to dissolve. Equip the pan with a candy thermometer and bring to a simmer over Medium-High heat; do not stir. Allow mixture to simmer until it reaches 240 degrees on the thermometer.
- Carefully pour the sugar mixture into the bowl of the mixer with the gelatin. Start the mixer on low speed and once the two mixture have combined raise the speed to high and allow to mix for 15 minutes when mixture will be light and airy.
- At 14 minutes add the rose extract and any food coloring if desired).
- Spray a spatula or silicone spoon with cooking spray so it won’t stick to the marshmallow. Spoon the marshmallow mixture out of the mixing bowl and into the prepared pan. Smooth with the sprayed spatula to cover the pan and smooth the top. Sprinkle some of the confectioner's sugar-cornstarch mixture on the top; reserve the rest for the next day.
- Set the pan of marshmallow aside at room temperature, uncovered, overnight.
- The next day sprinkle the remaining confectioner's sugar-cornstarch onto a work surface.
- Lift the marshmallow from the pan with the sides of the parchment paper. Peel away the parchment paper and place the underside of the marshmallow (that was on the parchment paper) onto the sugared work surface, allowing it to become covered with the sugar-cornstarch.
- Cut the marshmallow into 1 1/4 or 1 1/2 inch wide strips; kitchen scissors work the best for this task. Cut each strip into individual marshmallows (1 1/4 or 1 1/2 inch). Roll all sides of the marshmallows in the sugar-cornstarch mixture and shake off any excess (this will keep the marshmallows from sticking to each other or hands).
- Store in an airtight container for up to 5 days.