Luxury Marshmallows

With Valentines Day right around the corner, I wanted to make something really special for my friends and family. Two years ago on Valentines Day, while at a restaurant famous for their brunch, I had the most delicious, fluffy, airy, melt in your mouth, Cotton Candy Marshmallows. These are not them, but I have wanted to try and recreate them for quite some time. I finally got around to special ordering cotton candy extract and decided to give it a go. Luckily, I tasted the extract, which can only be described as the taste you get in your mouth as a kid when your mom is putting  sun screen on your face and you accidentally get some in your mouth. It would have been a tropical pineapple disaster. My dreams of recreating those cotton candy marshmallows were crushed and I was really bummed, but like any good chef, I quickly came up with an alternative that turned out to be even more delicious than the ones I started out to create.

Recipe adapted from Alton Brown’s Homemade Marshmallow’s :


Luxury Rose Marshmallows


  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 2 to 3 teaspoons rose water
  • 1/4 cup cornstarch
  • 2 drops deep pink-rose coloring
  • Nonstick spray
  • Dried Rose Petals * optional


Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla, rose water and pink drops of coloring  if desired during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Cover pan with a piece of parchment and press down to flatten out. Allow the marshmallows to sit  for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pair of scissors or pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

* For clean-up, fill a large stockpot with water and place mixing bowl, whisk attachment and scissors inside. Bring to a boil. Boil 10-15 min and turn off heat. Once cooled, you should be able to clean without a sticky mess.

Next time, I might grind up some rose petals and add them at the same time as the rose water and vanilla.



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