2/3 cup confectioner’s sugar (divided use)
1 envelope gelatin
1/3 cup water
Pinch of salt
Touch of pink coloring
2/3 cup sugar
½ teaspoon of Rose water
Extra … Confectioner’s sugar for dusting the cut marshmallows
½ cup light corn syrup
Sprinkle the gelatin over 1/3 cup of cold water in a 1 cup glass measuring cup. Let stand 2 minutes then microwave on High for 40 seconds.
Stir and let stand for 2 minutes or until the gelatin is completely dissolved. Turn gelatin into the bowl of the mixer and add the sugar, corn syrup, salt, pink coloring and rose water
Beat on HIGH until the mixture is fluffy and looks like meringue.
While it is beating, oil an 8x8 pan and sprinkle half the confectioner’s sugar evenly over the base.
Pile the marshmallow mixture onto the pan and smooth top evenly
Allow to dry for 2 hours
Unmold the marshmallow by inverting it onto parchment which has been sprinkled with the remaining confectioners sugar
Cut into squares and roll in more confectioner’s sugar.
These will keep at least 2 weeks in a covered container.
This recipe was developed for the Cultured Cup by Kyra Effren
Copyright The Cultured Cup