Pirate Kitchen

Rose Water Marshmallows

Candy, Desserts, General, Spring | April 9, 2014 | By

Rosewater Marshmallows

I admit it; I hibernated. I will avoid a rehash of the longest, hardest winter I remember ever in my life and get to the task at hand:  blogging.

Rose Water Marshmallows are a tribute to surviving the above mentioned winter and an homage to the eager anticipation of Spring.  The Spring rose of food coloring  is peeking through the snow sprinkle of confectioner’s sugar. Perfect. Spring has been peeking at us little by little even during a March 26th blast of snow.

Crocuses and Snow

I tasted them and immediately understood Confection as “a delicacy made with sweet ingredients.”  They are beautiful to look at and really unlike anything I’ve ever tasted. Yes, a marshmallow, but with that hint of rose flavor from the rose water they are unique and special…just like Spring.

Rose Water Marshmallows

Makes about 50, 1″ marshmallows (Pssssst…I cut mine WAY bigger. They taste better.)

Equipment Needed

Candy Thermometer


  • Nonstick vegetable oil spray
  • ½ cup powdered sugar, divided, plus more for dusting
  • ½ ounce unflavored powdered gelatin (1 packet)
  • 2 large egg whites
  • 2 cups sugar
  • ¼ teaspoon rose water 
  • 1 drop red food coloring
Lightly coat a 13×9” baking pan with nonstick spray and sprinkle with ¼ cup powdered sugar. Combine gelatin and ½ cup cold water in a small bowl. Let stand until gelatin has softened, 10–15 minutes.
Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes.
Meanwhile, fit a medium heavy saucepan with thermometer. Bring sugar and ½ cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer registers 250°, 8–10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved.
With mixer running, drizzle hot sugar mixture down side of bowl into egg whites. Add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5–7 minutes. Beat in food coloring. Spread marshmallow mixture into prepared pan. Let cool at least 4 hours or overnight.
Dust tops of marshmallow with remaining ¼ cup powdered sugar. Turn out of pan and cut into 1” pieces and dust with more powdered sugar.
DO AHEAD: Marshmallows can be made 4 days ahead. Store tightly wrapped in plastic at room temperature.


Adapted from Bon Appetit

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  1. Mom
    May 5, 2014

    My favorite blog….short, sweet and full of delicious pictures, words and
    Welcome back Kristen and Spring!