These will taste distinctly of both rose and pistachio, very delicate in flavor. The lime variety has lime predominant, with hints of rose and pistachio. You could also do 1/4 c. lime juice with 1/4 c. water if you wanted to aim for somewhere in between. I used salted pistachios, and like the surprising bit of salt added to the top of the marshmallow, but you could certainly use unsalted pistachios if you prefer.
Note: The dried rose petals don’t really add any flavor, and the texture honestly doesn’t help much either — they’re strictly for pretty, and can be skipped. If using, be sure to use food grade petals.
3 packages unflavored gelatin
1/2 cup water (or lime juice)
1 T rosewater
1/2 t. pistachio extract
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
green or pink food coloring (optional)
1/4 c. chopped pistachios
1/8 c. dried rose petals
powdered (confectioner’s) sugar
butter (for greasing the pan)
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with 1/2 c. water or lime juice, rosewater, and pistachio extract. Stir briefly to combine.
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using, during this stage.
5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.
7. Sprinkle chopped pistachios and rose petals over the top. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.
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