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With Valentine’s Day around the corner, these delicious pillowy pinky Rose Water Marshmallows could be your romantic treat.
You see, this time I was a good guy, and I started to prepare in advance. By saying “in advance” I mean last year. By saying “last year” I mean April, 2015.
As I’ve mentioned few times, I have a thing
when I do not post the recipes soon after I’ve taken the pictures. Sometimes this irritates me. Sometimes the pictures do not seem relevant. For instance, I have the illustrations to one recipe I made in October, and I used some fall leaves as my props. I am thinking should I post this recipe now or it’s better to wait till next fall?
However, I find this sluggishness quite a handy thing. Usually, I have some recipes related to the most significant holidays, but I always miss the other days. Or I make something, but it’s kind of too late to publish when I realize that.
Perhaps, I can make something for St.Patric’s Day. It is unlikely I can post it this year, so I’ll keep it for 2017. But please remind me about it next year.
Indeed, I don’t know yet what to make this year. Last year I made these fabulous donuts. But I cannot make donuts over and over. Or I can?
In a meanwhile, I encourage you to make these delish and romantic Rose Water Marshmallows, put it in a lovely box with a lovely ribbon and…eat them all by yourself!
Rose Water Marshmallows
these delicious, soft, pillowy, and pinky Rose Water Marshmallows could be a romantic treat on a Valentine's Day!
- 3 tablespoons unflavored gelatin
- 2/3 cup cold water, divided
- 1 cup corn syrup
- 1,5 cups sugar
- 1 tablespoon rose water or more, to taste
- a few drips of red or pink food coloring, optional
- 1/2 cup mixture of corn starch and powdered sugar or more if needed, for dusting
- cooking spray, for greasing
- In a small bowl combine the gelatin, rose water, and 1/2 amount of the water. Set aside while preparing the syrup.
- In a large saucepan set up the thermometer. Combine the corn syrup, sugar, and the remaining water and bring the mixture to a boil. Continue cooking over medium heat until the thermometer reaches the "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
- Working quickly, beat hot syrup into the gelatin mixture at slow speed.
- As soon as the syrup has incorporated, add the food coloring, if using, and increase speed to maximum. Beat until the mixture is thick (it should form gentle peaks), fluffy and glossy, for about 7-15 minutes (the time can really vary, but usually it takes 9-12 minutes). While the mixture hasn't thickened yet, try and add more rose water, if necessary, continue beating.
- In a meanwhile, coat a baking pan (8x8 inch or larger) with the cooking spray. Generously dust the form with the mixture of the starch and sugar powdered.
- As soon as you have finished whipping the mass, pour it into the prepared pan and smooth the top with a spatula. Dust the top with the additional starch. Let it stand for at least 3-4 hours, until firm to a touch. Remove from the pan and slice into desired size cubes (I used a pizza knife).