Wednesday, 29 April 2015

Rose Water Marshmallows

Hello, friends! Mother's Day is right around the corner and this year I've got a lovely little confection that you can make for your mama! I've been working on this rose water marshmallow recipe all week, and I'm super happy with the final result. Making marshmallows by hand completely transforms the treat. They are barely even reminiscent of the cheap gummy cylinders that I'm sure you're familiar with. When you whip up a batch of homemade marshmallows (literally, you have to whip them up! hehehe) the resulting candy is light, delicate and subtly sweet. It's like biting into a cloud!

Indeed, these marshmallows seem quite the sophisticated tea time treat, and for that reason I thought it would be just perfect to pair them with the soft and elegant flavour of rose water. Rose water imparts a floral taste that is every bit as dreamy and sugary as the marshmallows themselves. 

I've spent the last week doing the 'hard work' of developing this recipe and learning the in's and out's of marshmallow candy making. After preparing one horribly sticky crazy batch (and a few very good batches), I've got a delightful recipe to share and some tricks and tips to boot. I hope you'll enjoy! 


Grease a 9 x 13" pan with butter or vegetable oil. Dust pan with icing sugar. Set aside.
For thicker, larger marshmallows, use a smaller pan. An 8 x 8" works well.

Begin by 'softening' the gelatin: pour 1/2 cup water into the bowl of a stand mixer and sprinkle the gelatin over the water's surface. Let sit until needed.  (Letting the gelatin sit and absorb the water before it is ready to be used in the recipe is the process known as softening).

Combine sugar, light (clear) corn syrup, half cup water and a pinch of salt in a 2 litre pot. Heat over medium/low heat, stirring constantly, until the sugar has dissolved completely. Increase heat to medium/high and heat until boiling. Continue to heat the mixture, without stirring, until it reaches 240 F (or just slightly below, around 238 degrees F) on a candy thermometer (depending on your stove top, you may want to increase heat to high while waiting for the sugar to come to temperature). 
I found it was better to under heat the mixture than to over heat it. If the sugar gets too hot it will become much harder, and this results in a sticky, dense marshmallow that is very difficult to work with and is not nearly as fluffy and light. 

Remove the sugar from heat. Set your stand mixer to 'stir' and begin to slowly pour the sugar into the gelatin. Once the sugar is incorporated, set mixer to high (be careful at first, if the mixture is too watery it will splash out of the bowl). Mix on high for 9 minutes. The mixture  will become white and fluffy and should almost triple in size. Add two or three drops of pink or red food colouring and the rose water. Beat on high for one additional minute. 
How much colouring and flavouring you incorporate is completely up to you. I found 3/4 tsp made for a nice hint of rose. Marshmallows are quite mild and fine, and they don't need too much flavouring. Anywhere from 1/2 to 1 tsp is plenty. 

Scrap marshmallow out of the bowl into the prepared pan. Smooth the top as best you can with a spatula. Let sit, uncovered, for 8 hours or over night. 

Dust a large cutting board with icing sugar. Remove the entire sheet of marshmallow from the pan, using a large offset spatula to help pry it up and out. Place on the sugared cutting board. Cut marshmallows into squares using a lightly greased knife, or cut marshmallows out with a greased and sugared cookie cutter (I used a small circle cutter).

Roll each freshly cut marshmallow piece in icing sugar. Store in an airtight container at room temperature for 7-10 days.

Before you cut out each marshmallow, rub a little bit of vegetable oil onto your cookie cutter with your fingertip, then dip the cookie cutter into icing sugar. Cutting your marshmallow into squares using a knife is faster, easier and results in much less wasted candy- but the circles are just so cute!

If your cut marshmallows seem very sticky, you can add a bit of cornstarch to the icing sugar that you dust them with. The outer marshmallow should have a smooth, silky texture.

All done! And quite the dainty delicacy!

The rose water mallows look lovely mixed with dried rose buds.
Look for rose water/ rose buds at health food stores, Persian grocers and bulk food shops. 

Happy Mother's Day!

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