Rose Marshmallow

Marshmallows

adapted from Gourmet, December 1998 via Epicurious.com - via tracy's culinary adventures

Approx. 1 cup confectioners' sugar

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites or reconstituted powdered egg whites

1 tablespoon vanilla

1 teaspoon rose essence

Spray bottom and sides of a 13 x 9 x 2 metal baking pan with nonstick cooking spray and dust bottom and sides with some of the confectioners’ sugar.

In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

Meanwhile, in a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy thermometer registers 240 F, about 12 minutes. Remove the saucepan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

Using stand mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes. Meanwhile, in a separate medium bowl with cleaned beaters, beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites ,vanilla and rose essence into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. (You'll want to work fairly quickly getting the mixture into the baking pan because it starts to set almost immediately.)

Chill marshmallow (room temperature worked fine for me), uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (I sprayed my pizza cutter with nonstick cooking spray and used that.)

Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

The marshmallows will keep for 1 week when stored in an airtight container at room temperature

photos by madame sucre