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5 from 3 votes

Rose Water Marshmallows

These are the fluffiest and tastiest marshmallows I have ever had
Author: Adapted From Choclatique page 236


  • 21 g powder gelatine
  • 140 mls water divided
  • 440 g sugar
  • 225 g light corn syrup
  • Pinch of salt
  • 2 egg whites
  • 5 mls rose water
  • Chocolate drinking powder for dusting


  • Spray a brownie pan with cooking spray
  • Place the gelatine and 125mls water into a bowl and set aside to bloom
  • Put the sugar, syrup and 15mls water into a heavy bottomed saucepan
  • Place on a medium temperature on the stove, stirring frequently with a wooden spoon until the sugar dissolves
  • Place a sugar thermometer into the bubbling syrup and leave to come up to 115° Celsius
  • Remove from the heat and add the gelatine
  • Place the egg whites into a stand mixer bowl and use the whisk attachment to beat them until stiff peaks form
  • Add the syrup and the rose water and continue whipping for 10 minutes
  • Scrape the mixture using a silicone spatula into your prepared pan and spread evenly
  • Spray a piece of baking paper to fit over the pan with cooking spray
  • Place on top of the marshmallows, sprayed side down and set aside to set for at least 8 hours
  • Tip out, keeping the baking paper in place to use as a cutting surface
  • Spray a sharp knife with cooking spray and cut desired size marshmallows
  • Dust each one in the chocolate drinking powder and store in an airtight container