Homemade Rosewater Marshmallows
Ingredients:
- 1 1/2 cups warm water
- 1 tsp vanilla extract
- 1 Tbsp rosewater
- Food coloring (if desired)
- 4 envelopes Knox gelatin
- 3 cups sugar
- 1 1/4 cups corn syrup
- 1/4 tsp salt
- Powdered sugar
Directions:
- A stand mixer is absolutely required for this recipe! Combine 3/4 cup warm water, vanilla, rosewater, and food coloring in bowl of stand mixer. Sprinkle gelatin over the top and let stand while you work on the rest of the recipe.
- In a medium saucepan, combine remaining 3/4 cup water, sugar, corn syrup, and salt. Bring to a boil and cook without stirring until it reaches the soft ball stage
- With mixer on at full speed, slowly pour in the sugar syrup. Be careful to avoid splattering! Continue mixing at full speed for 10-15 minutes or until mixture is fluffy and stiff.
- While the marshmallows are mixing, line a 9×13 pan with foil. Lightly spray foil with oil. Get out a sheet of waxed paper about the size of the pan. Put approximately two cups of powdered sugar into a large ziploc bag.
- Pour the marshmallows into the 9×13 pan. Gently shake the pan until the mixture settles.
- Let sit at room temperature for 12-18 hours.
- Sprinkle top with powdered sugar. Remove foil with marshmallows from pan and turn onto waxed paper. Sprinkle the bottom (now top) with powdered sugar.
- Lightly grease a pizza cutter or knife. Cut marshmallows into squares and drop them into the bag of powdered sugar. Shake to coat. It works best to do five or six marshmallows at a time. Otherwise they start sticking to each other.
- Store in an airtight container. Makes about 50 large marshmallows.
- For vanilla marshmallows, omit rosewater and increase vanilla extract to 2 tsp.
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