Rosewater Marshmallows

I am considering renaming this blog marshmallow debeer and only posting about marshmallows from now on. My undying love for this homemade confection is due to the endless flavours it can be infused with, and of course the endless ways you can consume it. Toasted, immersed, dipped, sandwiched or straight up. I mean, you can frost a flippin cake with it!

A basic marshmallow has literally only 3 ingredients: Caster Sugar, Gelatin, Flavouring & Water (no, I didn't count this as an ingredient). Today my flavour du jour was rosewater and mouthwatering it was.

I feel very strongly that everyone should make their own marshmallows at least once so I'm going to walk you through the recipe (adapted from Frankie's Sweet Treats):


  • 1 cup Caster Sugar - I sometimes use half a cup caster sugar,  then fill the rest of the cup with honey, syrup or another sugar  substitute for a flavour extravaganza
  • 2/3 cup Water
  • 1 tablespoon Gelatin
  • Any flavouring of your choice - vanilla if you're just starting out, salted caramel swirls, crushed cookies, espresso, berries etc etc


There are 3 x 10 minute stages so I usually keep a kitchen timer close by.

  1. Line, grease and dust a tin (about 20 cm x 15cm x 3 cm-ish) with icing sugar.
  2. Combine the sugar, water and gelatin in a saucepan and stir until  dissolved. Then set your timer and let it simmer on low heat for 10  mins - no more stirring at this point please.
  3. Take the mixture off the heat and just let it sit there for another 10 mins until thick and syrupy. Do not stick your finger in because it will burn.
  4. Add your flavouring (if it's liquid, otherwise it may be better to stir it in at the end)  and beat for about 10 minutes until fluffy and doubled in volume. 
  5. Pour into your pre-prepared tin and walk away until they're firm to  touch (about an hour). This is the perfect time to lick out that bowl  you've been eyeing.
  6. The last step is to cut into squares and dust with icing sugar. Then, enjoy.