These Cherry Rose Marshmallows are sweet with notes of floral. They make an amazing Easter candy as they are naturally colored pink. Use these Cherry Rose Marshmallows on top of cakes, cupcakes, or add into a hot chocolate.
If you love making homemade marshmallows as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Marshmallows, Honey Lavender Marshmallows, or my Pumpkin Spice Marshmallows.
Why You'll Love This Recipe
Elevate your marshmallow game with these homemade Cherry Rose Marshmallows. They are a delightful fusion of flavors that will transport your taste buds to a realm of pure indulgence! These homemade marshmallows are light, cloud like, and so squishy! When you make your own marshmallows you get the freshest marshmallows that are insanely soft.
As you savor the pillowy softness of these homemade marshmallows, the harmonious marriage of the floral notes and the natural fruitiness create a party in your mouth. These artisanal marshmallows are a bold twist on the classic vanilla, perfect for sipping alongside a cup of tea or hot cocoa, or for sharing as a unique and thoughtful gift!
Tips for Cherry Rose Marshmallows
• Marshmallows are full of sugar, yes sugar! Make sure you’re using organic cane sugar and corn syrup as it’s so much better for you! I use Wholesome Sweet Organic Light Corn Syrup, you can find it here.
• Flavors and extracts are very important, and they can make or break desserts.There are so many different tasting flavors for the same flavor! Just like everyone has a little different opinion, the companies making these flavors feel the same way as well. Which is why one cherry extract may be amazing, and another may be terrible. So, make sure you are buying flavors and extracts you actually like the flavor or, and if you don't, then don't be afraid to try another brand! The cherry flavor I use can be found here.
• It is very important to whisk the marshmallows until they are fairly stiff. If they are runny and fall off the whisk immediately, then they need more whisking! They should feel fluffy like a spreadable fluff consistency.
• Coloring them is totally optional. I love making them pastel, and I use Suncore Foods to do that, as their dyes are organic and made with vegetables. You can find the pink here.
• I like to make marshmallows miniature because I still don't eat very many of them, haha. You can also leave these larger and stop cutting when you have 24 squares, and not cut them into the 4 minis from there.
Ingredients for Cherry Rose Marshmallows
Costco Kirkland Organic Cane Sugar
Wholesome Organic Light Corn Syrup
Suncore Foods Organic Pink Dye
Organic Canola Oil Cooking Spray
Florida Crystals Organic Powdered Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
How to make marshmallows from scratch – it's incredibly easy with this simple recipe for Cherry Rose Marshmallows.
Ingredients
1/2 cup cold water
22 grams (2 tablespoons plus 1/2 teaspoon) grass fed gelatin
454 grams (2 cups) organic cane sugar
312 grams (1 cup) organic light corn syrup
1/2 cup warm water
1/2 teaspoon fine sea salt
1/2 teaspoon Organic Suncore Foods Pink Dye
1 teaspoon organic cherry extract
1/4 teaspoon organic rose extract
organic canola oil spray
organic powdered sugar for dusting
Directions
- Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the cane sugar, corn syrup, the 1/2 cup warm water, sea salt, and pink dye. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the cherry and rose extracts and whisk to combine completely.
- Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
Notes
- High Altitude — Follow the recipe as noted.
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