These marshmallows taste like they’ve magically materialized straight out of the Arabian Nights. Meltingly soft, gorgeously fragrant.
3 packages unflavored gelatin
1/2 c. water
1 T lime juice
1 T rosewater
1 1/2 cups granulated sugar
1/2 cup honey
1/2 cup light corn syrup
2 pinches saffron threads
1/4 teaspoon salt
1/2 cup water
powdered (confectioner’s) sugar
butter (for greasing the pan)
1/4 c. dried rose petals (food grade), optional
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with water, lime juice, and rosewater. 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, honey, corn syrup, saffron, 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.
5. While it’s whipping, butter a large 9 x 12 pan. Prepare an oiled spatula.
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with the oiled spatula. Scatter dried rose petals on top if desired.
7. 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.
