Raspberry Rose Marshmallows
Valentine’s or Galentine’s or Palentine’s Day is just around the corner and I have to admit that I never, ever get mopey when this holiday rolls around.
Why, you ask? The answer is simple.
Candy. Also, pink colored food. (See: above)
It’s impossible for me to be in a funk on this day, no matter what my relationship status is, because it is a guaranteed fact that I will consume a fair amount of sugar on February 14th. Plus, I’ve always thought of Valentine’s Day as a day to celebrate the sweet things in life anyway, whether it’s a sweetie or a sweet dessert – or both!
Raspberry Rose Marshmallows – How To Love Cooking
A few months back, I discovered Martha Stewart’s recipe for Vanilla Marshmallows and couldn’t get over how simple (although a bit messy) they were to make.
Homemade marshmallows had been on my cooking bucket list for a long time, and I finally got over my fear and dove in. This recipe gets 5 stars on the easy scale, because unlike most marshmallow recipes, this one doesn’t require the use of a candy thermometer. Wahoo!
They were so much fun to make, I made them again…and again…and again.
I frickin’ love marshmallows.
Now I feel that I’m at the point where I can start to improvise with flavor and color, which is exactly what I did with these Raspberry Rose Marshmallows.
While I made a few tiny changes and additions to the original recipe, the process is exactly the same.
Here are a few things I learned along the way to help guide you and answer some questions that may arise if you decide to give them a go:
Raspberry Rose Marshmallows – How To Love Cooking
- Marshmallow sets FAST and you have to work quickly once your mixture is all set to pour. Make sure to have your pans completely ready to go before you even start cooking. I use my trusty silicone square baking pans, and dust them lightly with a mixture of powdered sugar and corn starch to ensure they won’t stick.
- Full disclosure, I found that unflavored gelatin has, let’s say, a unique scent. Some people notice it more strongly than others. I wasn’t sure what it was until I discovered several marshmallow forums online and found out that the gelatin was the source of the interesting aroma I detected. You may notice it more once you add the hot sugar syrup. Don’t fear, once you add the vanilla and other flavorings, the gelatin scent goes away. I would be interested in making these another time with agar agar, just to experiment.
- Follow the recipe exactly regarding the boiling of the syrup mixture. Since you don’t have to use a thermometer, it’s important that the mixture boils for a full minute to ensure it gets to the right temperature. I begin that minute when the syrup has bubbles covering the entire surface, not just at the edges.
- I am fortunate to have a stand mixer which makes marshmallow making much, much easier, but I know people who make them with a hand mixer. I’m sure it takes a bit more work, time, and patience, but it can be done.
- This was my first time working with dried rose petals, and while I absolutely LOVE how they look, I didn’t realize how FRAGRANT they are. If you love floral flavors like rose, violet, or lavender, you might enjoy more rose scent. However, if I were to make them again, I would sprinkle the petals more sparingly. Decide how much you like, and add the rose accordingly. Whatever topping you add, (sprinkles, chocolate chips, rose petals, etc.) sprinkle them while the mixture is still sticky, basically right after you’ve poured the mixture into your pan and spread it evenly.
- Lastly, I found that the marshmallows should sit at room temperature for at least 2 ½ hours before you cut into them. They need time to set and dry out a little. Remember, they are sticky! Carefully coat the knife or pizza cutter you use to cut your marshmallows with a bit of vegetable oil and powdered sugar to make it easier!
For a thorough and super helpful tutorial, you can watch the YouTube video for the original recipe right here.
Here is the recipe, adapted ever so slightly from Martha Stewart:
Raspberry Rose Marshmallows
A sweet, and fragrant treat for Valentine's Day or any time of year. With the delicate flavors of raspberry and rose these Raspberry Rose Marshmallows are a fluffy and beautiful treat. This recipe is slightly adapted from Martha Stewart's Vanilla Marshmallow Recipe, seen here. Her recipe has become my go-to marshmallow recipe as it is easy to follow and fun to make. Enjoy!
Ingredients
- 1-2 TBS Vegetable or unflavored oil
- 2 TBS Powdered Sugar
- 3 TBS Corn Starch
- 1/2 + 1/4 Cup Water, Divided
- 3 Packets Unflavored Gelatin
- 2 Cups Granulated Sugar
- 2/3 Cup Light Corn Syrup
- 3 tsp Pure Vanilla Extract
- 1/4 tsp Raspberry Extract
- 1-2 Drops Pink Gel Food Coloring
- 1/4 tsp Salt
- 1 TBS Dried Rose Petals, Adjust amount (more or less) for your preference.
Instructions
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Mix together the powdered sugar and corn starch in a small bowl. If not using a glass or silicone pan, line your baking pan with plastic wrap, leaving a bit of extra on all sides. Coat your pan (or the plastic wrap in the pan) with the vegetable oil, and dust it with a bit of the powdered sugar and corn starch mixture. I used a 9 x 9 inch pan for thicker marshmallows. You can definitely use a 9 x 13 for shorter marshmallows.
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Add a 1/2 cup of water into your mixing bowl, and sprinkle the gelatin packets over top. It will start to become gelatinous almost immediately. Let this sit for about 10 minutes while you prepare the sugar syrup. This is called "blooming" the gelatin.
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In a small saucepan, add the remaining 1/4 cup of water, granulated sugar, and corn syrup. Give the ingredients a quick stir and set it over med-high heat.
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Bring the mixture to a boil (bubbles covering the whole surface), and allow it to boil for one full minute. *See my note about this step in the post above.
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When the sugar syrup has boiled for a full minute, turn off the heat, and gently break up the bloomed gelatin with your mixer on low for about 30 seconds. (Be sure to use the whisk attachment for marshmallows.)
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With the mixer on medium speed, carefully and slowly drizzle the syrup mixture into the bowl. Once all of the syrup has been added, turn the mixer up to high to incorporate the air. At first it may seem like it is not coming together, but as the mixture whips and cools, you will notice the color becoming lighter and the volume increasing dramatically!
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After about 10 minutes, or when the outside of the mixing bowl is about room temperature, add the salt, vanilla, raspberry extract, and a drop or two of pink food gel, and mix for another minute or two. (Raspberry extract is strong, so I would start with 1/4 teaspoon and only add more if you feel it needs it.) Also, I know this recipe only calls for a small amount of raspberry extract, but know that you can also add it to cakes, buttercream frosting, glazes, and fruit sauces for extra flavor.
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Once all the ingredients have been incorporated, quickly pour the mixture into your prepared pan to set. Spread the mixture evenly and smooth the top with your spatula as best you can. (You can also coat your spatula with a bit of vegetable oil to make spreading the marshmallow easier.)
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Sprinkle the dried rose petals over the top so they set with the marshmallow. I purchased a very small bag at a local market here in Chicago for less than a dollar. Since this isn't an ingredient I use frequently, I didn't want to purchase a large amount. If you don't have rose, you can top it with sprinkles or chocolate chips!
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After the marshmallows have set for at least 2-2 1/2 hours, coat a knife or pizza cutter with vegetable oil and/or the powdered sugar and corn starch mixture. (If you used plastic wrap to line your pan, be sure to remove the plastic from the marshmallows before cutting.) Cut out marshmallows as big or as small as you like, and toss each marshmallow in the rest of the powdered sugar and corn starch mixture to prevent them from sticking.
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Enjoy your beautiful, homemade pillows of sweetness and/or keep them in an airtight container for up to three days.
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