Hibiscus Marshmallows

Hibiscus Marshmallows | Deco TarteletteS'mores are synonymous with camping of course...so every year we set out on a road trip, I make sure to bring a batch of homemade marshmallows. Hibiscus adds a vibrant quality to this insanely sweet treat. Don't be afraid...they are super easy to make! Happy Summer!Hibiscus MarshmallowsIngredients:3/4 cup filtered, cold water1 1/4-ounce package unflavored gelatin1 cup hibiscus sugar1/3 cup organic light corn syrup1/4 teaspoon + 1 teaspoon rose salt1/2 cup organic powdered sugar, for coating the pan and topping the marshmallowsOrganic butter for greasing the pan and knifeDirections:Butter an 8×8-inch baking pan and coat with powdered sugar. Set aside. Pour 1/2 cup cold, filtered water into the bowl of a stand mixer fit with a whisk attachment. Pour the gelatin pack over the cold water and let sit for about 10 minutes. In a medium saucepan over medium heat, bring sugar, corn syrup, ¼ teaspoon rose salt, and remaining 1/4 cup water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F, stirring occasionally.When the sugar mixture is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed. Slowly stream the hot sugar mixture into the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, light pink marshmallow batter has formed — about 8-10 minutes. Spread the marshmallow mixture into the prepared pan and smooth with a clean, wet spatula. Top marshmallow with powdered sugar and the rest of the rose salt and let set and rest for at least 4 hours, or overnight. Once set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar. Use a knife coated with non-stick cooking spray or butter to slice the marshmallows.Store in the fridge for a week or in the freezer for up to a month.Check out my recipe for Rosewater Marshmallows on Darling Magazine...Photography + Recipe by Cassie Winslow

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