Rose Water Marshmallows

by autumn on August 11, 2010

Usually, I’m a path of least resistance sort of girl. To get to my old job, I rode a train that took longer so that I didn’t have to transfer and would always get a seat. I avoid a mob scene at the Union Square Farmer’s market by getting there as early as possible. I wouldn’t want to have to throw elbows at the parrot lady (you know who I’m talking about) to get my peaches. Crotchety? Maybe. But when was the last time you smelled lavender in an almost empty Union Square?

So when I saw this classy recipe for rose water marshmallows from Food & Wine and this considerably easier recipe for plain homemade marshmallows from Slashfood, I took a short cut to the fancier treat and combined the two recipes. I get on fierce food kicks and ever since I made this Sour Cherry & Rose Water Ice Cream a while back, I have been trying to scheme up something else to spike with rose water. Let me tell you, you can’t go wrong with candy that tastes like flowers.

Before I give you the recipe, I have to give you a warning. In the comments on the Slashfood recipe, someone says something along the lines of “THIS RECIPE KILLED MY HAND MIXER!” Thus, my warning is the following: this recipe might kill your hand mixer. I don’t own a stand mixer, so I had no choice but to risk it and my hand mixer (which is a piece of junk, btw) did just fine. Ideally, you would use a stand mixer for the 12 minutes of whipping that this recipe requires, but I found it was not necessary.

Rose Water Marshmallows

A 9×9 inch square pan lined with oiled plastic wrap works best for these, although an 8×8 will work fine too. Adapted from here and here.

3 T rose water
1/4 cup + 1 T cold water
3 packets Knox unflavored gelatin (.75 oz)

2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water

confectioner’s sugar and corn starch, as needed

1. In a large bowl (or in the bowl of a stand mixer if you are using one) combine the 1/4 cup + 1T water and the 3 T rose water. Sprinkle the gelatin over the liquid and let set while you do step #2 below. A gelatin tip: Try to evenly distribute the gelatin over the surface as much as you can. This will help the gelatin dissolve evenly and prevent you from getting little gelatin clumps in your final product.

2. While the gelatin is dissolving, heat the sugar, corn syrup, and water in a saucepan, stirring occasionally. Bring to a boil and let boil for 1 minute. (PS: Careful dears, hot sugar is hot!)

3. Remove the syrup from the heat and carefully pour into the gelatin.

4. If you are using a stand mixer, use the whisk attachment to beat on high for 12 minutes.

5. If you are using a hand mixer, again, be careful of hot splatters. If you have gloves, it would make me feel better if you wore them. I started my hand mixer on low and increased the speed gradually, stood back, and didn’t get much splashing at all. I also used a bowl with high sides.  Beat the mixture on high for 12 minutes.

6. Pour into the oiled, plastic wrap lined pan.

7. Oil another piece of plastic wrap and press it on top of the marshmallow. You want the wrap touching the surface of the marshmallow. Allow to set for a few hours or up to overnight.

8. Mix equal parts cornstarch and confectioner’s sugar in a small bowl. Start with a little and make more if you need it. I began with 2 T of each and didn’t need a lot more than that.

9. Sprinkle a sheet of wax paper (or Silpat mat, if you’re fancy) with the sugar/cornstarch mixture. Remove the top layer of plastic wrap. Unmold the marshmallow, upside down, onto the wax paper, by lifting up on the plastic wrap that lines the pan.

10. Remove the sheet of plastic wrap that was lining the pan and spread some sugar/cornstarch mixture on top of the marshmallow.

11. Use a knife to cut into your desired marshmallow size and dredge the remaining sides of the marshmallows in the excess sugar/cornstarch mixture that is on the wax paper. Add more if needed.

12. Store in an airtight container.


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