A sweet, and fragrant treat for Valentine's Day or any time of year. With the delicate flavors of raspberry and rose these Raspberry Rose Marshmallows are a fluffy and beautiful treat. This recipe is slightly adapted from Martha Stewart's Vanilla Marshmallow Recipe, seen here. Her recipe has become my go-to marshmallow recipe as it is easy to follow and fun to make. Enjoy!
Mix together the powdered sugar and corn starch in a small bowl. If not using a glass or silicone pan, line your baking pan with plastic wrap, leaving a bit of extra on all sides. Coat your pan (or the plastic wrap in the pan) with the vegetable oil, and dust it with a bit of the powdered sugar and corn starch mixture. I used a 9 x 9 inch pan for thicker marshmallows. You can definitely use a 9 x 13 for shorter marshmallows.
Add a 1/2 cup of water into your mixing bowl, and sprinkle the gelatin packets over top. It will start to become gelatinous almost immediately. Let this sit for about 10 minutes while you prepare the sugar syrup. This is called "blooming" the gelatin.
In a small saucepan, add the remaining 1/4 cup of water, granulated sugar, and corn syrup. Give the ingredients a quick stir and set it over med-high heat.
Bring the mixture to a boil (bubbles covering the whole surface), and allow it to boil for one full minute. *See my note about this step in the post above.
When the sugar syrup has boiled for a full minute, turn off the heat, and gently break up the bloomed gelatin with your mixer on low for about 30 seconds. (Be sure to use the whisk attachment for marshmallows.)
With the mixer on medium speed, carefully and slowly drizzle the syrup mixture into the bowl. Once all of the syrup has been added, turn the mixer up to high to incorporate the air. At first it may seem like it is not coming together, but as the mixture whips and cools, you will notice the color becoming lighter and the volume increasing dramatically!
After about 10 minutes, or when the outside of the mixing bowl is about room temperature, add the salt, vanilla, raspberry extract, and a drop or two of pink food gel, and mix for another minute or two. (Raspberry extract is strong, so I would start with 1/4 teaspoon and only add more if you feel it needs it.) Also, I know this recipe only calls for a small amount of raspberry extract, but know that you can also add it to cakes, buttercream frosting, glazes, and fruit sauces for extra flavor.
Once all the ingredients have been incorporated, quickly pour the mixture into your prepared pan to set. Spread the mixture evenly and smooth the top with your spatula as best you can. (You can also coat your spatula with a bit of vegetable oil to make spreading the marshmallow easier.)
Sprinkle the dried rose petals over the top so they set with the marshmallow. I purchased a very small bag at a local market here in Chicago for less than a dollar. Since this isn't an ingredient I use frequently, I didn't want to purchase a large amount. If you don't have rose, you can top it with sprinkles or chocolate chips!
After the marshmallows have set for at least 2-2 1/2 hours, coat a knife or pizza cutter with vegetable oil and/or the powdered sugar and corn starch mixture. (If you used plastic wrap to line your pan, be sure to remove the plastic from the marshmallows before cutting.) Cut out marshmallows as big or as small as you like, and toss each marshmallow in the rest of the powdered sugar and corn starch mixture to prevent them from sticking.
Enjoy your beautiful, homemade pillows of sweetness and/or keep them in an airtight container for up to three days.