Rose Water Marshmallows
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Lightly coat a 13x9" baking pan with nonstick spray and sprinkle with 1/4 cup powdered sugar
2
Combine gelatin and 1/2 cup cold water in a small bowl
3
Let stand until gelatin has softened, 10–15 minutes
4
Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes
5
Meanwhile, fit a medium heavy saucepan with thermometer
6
Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush
7
Boil sugar mixture, without stirring, until thermometer registers 250°F, 8–10 minutes
8
Remove from heat and add gelatin mixture, stirring until dissolved
9
With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5–7 minutes
10
Beat in food coloring, if desired
11
Spread marshmallow mixture into prepared pan
12
Let cool at least 4 hours or overnight
13
Dust tops of marshmallow with remaining 1/4 cup powdered sugar
14
Turn out of pan and cut into 1" pieces; dust with more powdered sugar
15
DO AHEAD: Marshmallows can be made 4 days ahead
16
Store tightly wrapped in plastic at room temperature
17
Lightly coat a 13x9" baking pan with nonstick spray and sprinkle with 1/4 cup powdered sugar
18
Combine gelatin and 1/2 cup cold water in a small bowl
19
Let stand until gelatin has softened, 10–15 minutes
20
Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes
21
Meanwhile, fit a medium heavy saucepan with thermometer
22
Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush
23
Boil sugar mixture, without stirring, until thermometer registers 250°F, 8–10 minutes
24
Remove from heat and add gelatin mixture, stirring until dissolved
25
With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5–7 minutes
26
Beat in food coloring, if desired
27
Spread marshmallow mixture into prepared pan
28
Let cool at least 4 hours or overnight
29
Dust tops of marshmallow with remaining 1/4 cup powdered sugar
30
Turn out of pan and cut into 1" pieces; dust with more powdered sugar
31
DO AHEAD: Marshmallows can be made 4 days ahead
32
Store tightly wrapped in plastic at room temperature