One of my favorite parts about the holiday season is that the weather finally cools down enough for me to experiment in the kitchen and bake. For us in SoCal, cooler weather this early December has meant 75ºF up to about 82ºF, so I’ve had to postpone my baking plans for a couple weeks. Instead, I decided to make marshmallows for the first time!
I’ve wanted to learn to make marshmallows since I saw Wondermade’s Gold Champagne marshmallows, and Sweet Nik’s Gourmet Marshmallow selection on Etsy because they look like such luxurious treats! I scoured the internet for recipes and ultimately settled on Alton Brown’s marshmallow recipe, which I altered to include rosewater and some food coloring to make my Pink Rosewater Marshmallows.
Pink Rosewater Marshmallows
Makes about 1.5 pounds of marshmallows
1 1/2 cups of granulated sugar
3 packets of unflavored gelatin
1 cup of ice water
1 cup of light corn syrup
1/4 teaspoon of salt
1 tablespoon of rosewater
3 drops of red food coloring
1/4 corn starch
1/4 confectioners’ sugar
I start out most unfamiliar recipes by setting up my station. There’s nothing worse than being mid-recipe and realizing you don’t have an ingredient or tool (I speak from experience). I measure out my sugar, my iced water, the gelatin, etc and set it all out where they’re easy to grab and add as I follow the recipe. This goes for any tools as well, like the candy thermometer and hand mixer I used for this recipe.
- Coat a cake pan (I used a 9″x12″) using the nonstick spray. Combine the cornstarch and confectioners’ sugar in a separate bowl, and use a portion of the mixture to coat the cake pan thoroughly.
- In a mixing bowl, combine the three packets of unflavored gelatin and 1/2 cup of iced water and leave to the side near your mixer.
- In a saucepan, combine the other 1/2 cup of iced water, the corn starch, salt, and sugar, over medium heat. Cover the mixture for about 3 minutes, then uncover and clip the candy thermometer to your saucepan. Once the mixture reaches 240ºF remove it from heat.
- With your mixer running on low speed (or on miscellaneous speed, like my old school, barely functioning hand mixer…) slowly start pouring the mixture into the mixing bowl containing the gelatin. Once you’ve poured in the entire mixture, increase the speed of your mixer and continue to mix for about 12-15 minutes.
- Add the tablespoon of rosewater and the food coloring during the last minute of mixing.
- Pour out the marshmallow mixture into your prepared cake pan. Dust the cornstarch and confectioners’ sugar mixture on top of the marshmallow in the cake pan and allow to rest for at least four hours (I left it overnight).
- After letting the marshmallow set, you should ideally be able to turn it over onto a cutting board for cutting… I haven’t had any luck with this, so I use an oiled spatula and the cornstarch/sugar mixture to remove the marshmallow from the cake pan. Then I use a cornstarch coated pizza cutter to cut the marshmallow into approximately 1″x1″ squares, which I then coat in more cornstarch/sugar mixture.
- Marshmallows can be stored up to 3 weeks in an air-tight container.
I also made a hot chocolate mix to pair with the rosewater marshmallows using dark chocolate bars from Trader Joe’s. I was inspired by Choccywoccydoodah’s chocolate bars, which can be melted into hot milk for an instant hot chocolate!
Trader Joe’s Drinking Chocolate
Makes about 4 cups of drinking chocolate
5 cups of milk (I prefer full fat lactose-free milk)
2 Trader Joe’s 72% Cacao Dark Chocolate bars
3 cardamom pods
1 tablespoon of brown sugar
- Split the cardamom pods, and extract the seeds.
- If you have a pestle and mortar, combine the brown sugar and cardamom seeds and grind until fine.
- Finely chop the chocolate bars and set aside.
- Heat the milk and sugar/cardamom mixture in a small saucepan over medium to low heat.
- When the milk begins to bubble, pour the chocolate in and whisk until smooth.
- Serve while hot and garnish with a rosewater marshmallow or two
Enjoy! If you tried this recipe, please leave a comment below!