These old-fashioned marshmallows look beautiful in apothecary jars. Find one at a flea market, Williams-Sonoma, or on etsy.com.
Recipe information
Yield
Makes about 70 1" marshmallows
Ingredients
Special Equipment
Preparation
Step 1
Lightly coat a 13x9" baking pan with nonstick spray and sprinkle with 1/4 cup powdered sugar. Combine gelatin and 1/2 cup cold water in a small bowl. Let stand until gelatin has softened, 10–15 minutes.
Step 2
Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes.
Step 3
Meanwhile, fit a medium heavy saucepan with thermometer. Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer registers 250°F, 8–10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved.
Step 4
With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5–7 minutes. Beat in food coloring, if desired. Spread marshmallow mixture into prepared pan. Let cool at least 4 hours or overnight.
Step 5
Dust tops of marshmallow with remaining 1/4 cup powdered sugar. Turn out of pan and cut into 1" pieces; dust with more powdered sugar.
Step 6
DO AHEAD: Marshmallows can be made 4 days ahead. Store tightly wrapped in plastic at room temperature.
