Rosewater Marshmallows
Description
These old-fashioned marshmallows make beautiful holiday gifts and are a wonderful treat/dessert. Everyone will be asking you for the recipe.
Ingredients
1 1/2 c. warm water, divided
1 t. vanilla extract
1 T. rosewater
1 drop red food coloring, to make pink but any color may be used
4 envelopes Knox gelatin
3 c. sugar
1 1/4 c. corn syrup
1/4 t. salt
powdered sugar
Directions
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Combine 3/4 cup warm water, vanilla, rosewater, and food coloring in bowl of stand mixer. (A stand mixer is absolutely required for this recipe.) Sprinkle gelatin over the top; let stand while working 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; 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 10-15 minutes or until mixture is fluffy and stiff.
While marshmallows are mixing, line a 9×13 pan with foil. Lightly spray foil with non-stick cooking spray/oil. Cut 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 the top with powdered sugar. Remove foil with the marshmallows from the pan and turn onto the waxed paper. Sprinkle the bottom which is now the top, with powdered sugar.
Lightly grease a pizza cutter or a knife. Cut marshmallows into squares; drop about 5-6 of them at a time into the bag of powdered sugar, or they start sticking to each other. Shake to coat.
Store in an airtight container.
Marshmallows can be made 4 days in advance.
Yield: about 70 one inch sized marshmallows.
**To make vanilla marshmallows, omit the rosewater and increase vanilla extract to 2 tsp.