Rose Marshmallows

These delightful marshmallows with a floral twist are delicate and fragrant. They have a distinct flavor and a soft, pillowy texture, making them ideal for giving or enjoying on their own.

Ingredients:

• 3/4 cup rose water
• 3 tablespoons unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup corn syrup
• 1/4 teaspoon salt
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• Pink food coloring optional

Instructions:

In a mixing bowl, combine the rose water and gelatin

Let it sit for about 10 minutes to allow the gelatin to soften

In a medium saucepan, combine the granulated sugar, corn syrup, and 1/2 cup of cold water

Heat over medium-high heat, stirring until the sugar dissolves

Once the sugar has dissolved, stop stirring and let the mixture come to a boil

Use a candy thermometer to monitor the temperature

Cook until it reaches 240F 115C

While the sugar syrup is cooking, lightly grease a 9x9-inch 23x23 cm baking pan and dust it with a mixture of powdered sugar and cornstarch

When the sugar syrup reaches 240F 115C, remove it from heat immediately

With an electric mixer on low speed, slowly pour the hot sugar syrup into the softened gelatin mixture

Gradually increase the mixer speed to high and beat for 10-12 minutes, or until the mixture becomes thick and fluffy

Add a few drops of pink food coloring if desired and continue to beat until the color is evenly distributed

Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula

Dust the top with more powdered sugar and cornstarch mixture

Let the marshmallows set at room temperature for at least 4 hours, or overnight, until they are firm and no longer sticky

Once set, use a sharp knife or cookie cutters to cut the marshmallows into desired shapes

Toss the cut marshmallows in more powdered sugar and cornstarch mixture to prevent sticking

Enjoy your homemade rose marshmallows