Rose Marshmallows

Rose Marshmallows
  • Servings: 35 1.5 x 1.5 inch marshmallows
  • Difficulty: challenging
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/2 cups sugar
  • 1 Tablespoon honey
  • 1/3 cup water
  • 2 packets plain unflavored gelatin mixed with 1/3 cup cold water
  • 1 1/2 Tablespoons rose flower water
  • 4 large egg whites
  • 4 Tablespoons cornstarch
  • 5 Tablespoons powdered sugar


1. In a small pot, combine the sugar, honey, and water. Bring to a boil over moderate heat.

2. Once it comes to a boil, melt the gelatin/water mixture over low heat just until it is melted. Remove from heat, add rose flower water, and reserve.

3. Once the sugar mixture reaches 245 F, remove from heat and stir in the gelatin. At the same time, start whipping the egg whites on high speed in an electric mixer. Once the whites have reached soft peaks, pour in the hot syrup slowly while whipping. Be sure to pour right next to the side of the bowl so that it does not splatter all over the sides of the bowl. Continue to whip for about 2 more minutes or until the peaks just hold their shape. They should not be stiff.

4. Mix together the cornstarch and powdered sugar. Sprinkle half of it on the bottom of a glass 9 x 13 baking dish. Pour in the marshmallow mixture and smooth out the top. Sprinkle the top with the remaining cornstarch/powdered sugar mixture.

5. Let the marshmallows solidify over several hours, then cut into 35 squares. Coat with additional powdered sugar and cornstarch mixture as needed if they are very sticky.
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