Rosewater Marshmallows

Homemade marshmallows are infinitely better than the store-bought variety. They are fun to make and fairly easy too. This is my favorite marshmallow recipe. Instructions are included for vanilla marshmallows as well.

Rosewater Marshmallows

1 1/2 cups warm water

1 tsp vanilla extract

1 Tbsp rosewater

Food coloring (if desired)

4 envelopes Knox gelatin

3 cups sugar

1 1/4 cups corn syrup

1/4 tsp salt

Powdered sugar

A stand mixer is absolutely required for this recipe! Combine 3/4 cup warm water, vanilla, rosewater, and food coloring in bowl of stand mixer. Sprinkle gelatin over the top and let stand while you work 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 and cook without stirring until it reaches the soft ball stage (see here for directions).

With mixer on at full speed, slowly pour in the sugar syrup. Be careful to avoid splattering! Continue mixing at full speed for 10-15 minutes or until mixture is fluffy and stiff.

While the marshmallows are mixing, line a 9x13 pan with foil. Lightly spray foil with oil. Get out 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 9x13 pan. Gently shake the pan until the mixture settles.

Let sit at room temperature for 12-18 hours.

Sprinkle top with powdered sugar. Remove foil with marshmallows from pan and turn onto waxed paper. Sprinkle the bottom (now top) with powdered sugar.

Lightly grease a pizza cutter or knife. Cut marshmallows into squares and drop them into the bag of powdered sugar. Shake to coat. It works best to do five or six marshmallows at a time. Otherwise they start sticking to each other.

Store in an airtight container. Makes about 50 large marshmallows.

For vanilla marshmallows, omit rosewater and increase vanilla extract to 2 tsp.