If you have ever dreamed of creating a confection that feels like a soft, fragrant cloud melting on your tongue, then this Homemade Rose Marshmallows Recipe will become your new favorite. These marshmallows are a gentle twist on the classic treat, infused with delicate rose petals powder and a hint of rose water, transporting your senses into a floral paradise. They bring together the perfect balance of sweetness, softness, and subtle floral aroma—ideal for elevating your cozy evenings or impressing guests with a unique dessert.
Ingredients You’ll Need
Despite their luxurious taste and texture, the ingredients for this recipe are straightforward and few. Each one plays a crucial role, from the gelatin’s chewy structure to the rose petals powder that colors and flavors the marshmallows beautifully.
- Water (1 3/4 cup): The essential liquid base that dissolves the gelatin and forms the syrup.
- Gelatin (3 1/2 tbsp): The magical ingredient responsible for giving marshmallows their iconic pillowy texture.
- Rose petals powder (2 tbsp): Adds a natural pink hue and delicate rose flavor, making these marshmallows unique.
- Vanilla extract (2 tbsp): Brings warmth and depth to balance the floral notes perfectly.
- Rose water (5 drops): A fragrant accent that enhances the rose essence without overpowering.
- Lemon juice (1 tbsp): A splash of acidity that brightens the overall flavor.
- Arrowroot starch (for dusting): Keeps the marshmallows from sticking and adds a gentle finishing touch.
How to Make Homemade Rose Marshmallows Recipe
Step 1: Bloom the Gelatin
Begin by sprinkling the gelatin over 1 cup of water to let it bloom for about 10 minutes. This step hydrates the gelatin and prepares it to blend seamlessly with the syrup later, ensuring a smooth, luscious texture.
Step 2: Prepare the Rose-Infused Syrup
Next, combine the remaining water with maple syrup (or sugar if preferred) in a medium saucepan over medium heat. Stir gently until the sugar is fully dissolved, then stop stirring and allow it to come to a boil. Monitor the temperature with a candy thermometer and wait until it reaches 240°F, also known as the “soft ball” stage. This syrup should appear clear and bubble delicately, almost like liquid glass, signaling it’s time to move to the next phase.
Step 3: Whisk the Mixture
Carefully pour the hot syrup in a slow, steady stream into the bowl with the bloomed gelatin while whisking at low speed. Using a stand mixer with a whisk attachment here is best for safety and even blending. Once combined, increase the mixer speed to medium, then high, whipping until the mixture turns thick, glossy, and forms stiff, cloud-like peaks. This step can take 8 to 12 minutes. Just as the marshmallow forms its signature texture, gently fold in the rose water, swirling in softness and floral notes.
Step 4: Set the Marshmallows
Line a baking pan with parchment paper, then dust it lightly with arrowroot starch to prevent sticking. Pour the marshmallow mixture evenly into the pan and smooth the top with a rubber spatula. This is where patience truly pays off—allow the marshmallows to set at room temperature for at least 4 to 6 hours, or better yet, overnight. This slow setting period perfects their texture, turning them into fluffy pockets of floral delight.
How to Serve Homemade Rose Marshmallows Recipe
Garnishes
Add an extra touch of elegance by sprinkling a few edible rose petals or a light dusting of powdered arrowroot on top. This elevates their visual appeal and gives each bite a whimsical floral accent.
Side Dishes
Serve these marshmallows alongside a warm cup of chai tea, rose petal hot chocolate, or a delicate white wine to complement their soft sweetness and delicate floral notes. They also pair charmingly with fresh berries or a light fruit tart for a sophisticated dessert spread.
Creative Ways to Present
Try cutting the marshmallows into fun shapes using cookie cutters or layer them in clear jars with fairy lights for a dreamy gift. You can also toast them lightly over a fire for a floral twist on classic s’mores that friends and family won’t forget.
Make Ahead and Storage
Storing Leftovers
Keep leftover marshmallows in an airtight container at room temperature. Properly stored, they stay soft and flavorful for up to 1 week, ready to brighten your day whenever the craving strikes.
Freezing
If you want to keep your homemade rose marshmallows recipe magic fresh even longer, freeze them in an airtight container for up to 3 months. To thaw, simply leave them at room temperature for a couple of hours—they’ll come back to their perfect pillowy self.
Reheating
Gently warm marshmallows in a microwave for about 10 seconds if they’ve firmed up or chilled. This softens them without melting, re-creating that freshly made softness you love.
FAQs
Can I substitute rose petal powder with something else?
While rose petal powder provides unique coloring and flavor, you can experiment with other edible floral powders such as hibiscus or lavender for a twist, but the classic charm of the Homemade Rose Marshmallows Recipe lies in the authentic rose notes.
Is it necessary to use a candy thermometer?
Yes, precision in temperature is key to achieving the perfect marshmallow consistency. The “soft ball” stage at 240°F ensures the syrup will set just right, so investing in a candy thermometer really pays off.
Can I make these marshmallows vegan?
Traditional marshmallows rely on gelatin, which is animal-derived. If you want a vegan version, try using agar-agar as a substitute, but note that the texture and setting time might vary.
What is the purpose of lemon juice in the recipe?
Lemon juice acts as a natural acid to balance sweetness and enhance the floral flavors, preventing the marshmallows from tasting overly sweet or flat.
How do I handle the marshmallow mixture safely?
The sugar syrup is extremely hot, so when pouring it into the gelatin mix, do so slowly and with caution to avoid splattering. Using a stand mixer helps keep your hands safe while ensuring everything combines smoothly.
Final Thoughts
There is truly something magical about crafting your own sweet treats, and this Homemade Rose Marshmallows Recipe is no exception. Its delicate floral notes and pillowy texture will bring joy to your kitchen and delight everyone lucky enough to taste them. Give yourself the gift of making marshmallows from scratch—you won’t regret it, and once you do, who knows? They might become your new favorite indulgence to share and savor.
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Homemade Rose Marshmallows Recipe
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
Delight in the delicate flavors of homemade rose marshmallows, a fluffy, fragrant treat infused with rose petals powder and rose water. These marshmallows are whipped to a glossy perfection using gelatin and vanilla, making them a perfect fancy addition to desserts and beverages or a lovely gift for special occasions.
Ingredients
Wet Ingredients
- 1 3/4 cups Water, divided
- 2 tablespoons Vanilla extract
- 5 drops Rose water
- 1 tablespoon Lemon juice
Dry Ingredients
- 3 1/2 tablespoons Gelatin
- 2 tablespoons Rose petals powder
- 1/8 teaspoon Water (for gelatin bloom)
Syrup
- Maple syrup or sugar (quantity not specified, estimated 2 cups if using sugar)
Instructions
- Bloom the Gelatin: In a small bowl, combine the gelatin with 1/8 teaspoon of water and allow it to bloom while preparing the syrup.
- Prepare the Sugar Syrup: In a medium saucepan over medium heat, mix maple syrup (or sugar if preferred) with 1 3/4 cups water. Stir gently until sugar dissolves, then stop stirring. Bring the mixture to a boil and attach a candy thermometer. Heat until it reaches the soft ball stage at around 240°F, with the syrup appearing clear and gently bubbling.
- Combine Syrup and Gelatin: Remove the syrup from heat. With a stand mixer fitted with a whisk attachment on low speed, slowly pour the hot syrup in a thin stream into the bloomed gelatin to avoid splattering. Continue whisking carefully.
- Whip the Mixture: Increase the mixer speed gradually from medium to high. Whip the mixture until it becomes thick, glossy, and forms stiff peaks, approximately 8 to 12 minutes. Gently fold in the rose water at this stage for fragrance.
- Prepare the Pan: Line a baking dish with parchment paper and lightly dust with arrowroot starch to prevent sticking.
- Set the Marshmallows: Pour the whipped marshmallow mixture into the prepared pan and smooth the surface with a rubber spatula. Allow the marshmallows to set at room temperature for at least 4 to 6 hours or overnight for best results.
Notes
- Use a candy thermometer for precise temperature control to achieve the perfect soft ball stage.
- Maple syrup can substitute sugar, but the texture may vary slightly.
- Letting the marshmallows set overnight yields the best texture and firmness.
- Arrowroot starch is used instead of powdered sugar for dusting to keep the marshmallows gluten-free and less sweet.
- Handle hot sugar syrup carefully to avoid burns; pour slowly while mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
