Decadent Rose Marshmallow Recipe
Does anyone else feel like the transition from Winter to Spring elicits a profound sense of nostalgia? As we approach the rebirth portal, we may be revisiting past experiences and reminiscing upon sweeter and simpler times. Accepting the invitation to meet this moment with rose-colored glasses, we’re choosing to intentionally invite some nostalgic sweetness into our daily rituals with these incredible homemade marshmallows shared by the inspiring Chelsea Connor of Kismet Cacao.
Pink Rose Berry Marshmallows
Servings: 20 large marshmallows | Preparation Time: 2.5 hours
2 tablespoons gelatin (look for collagen-rich gelatin from pasture-raised, grass-fed animals)
⅓ cup cold or room temp water
¼ teaspoon salt
1 teaspoon vanilla extract or vanilla bean
⅔ cup honey OR ¾ cup grade A maple syrup
1-2 teaspoons rose petal extract
1-2 cups freeze dried raspberries or strawberries (optional)
Arrowroot starch for dusting
- In a small saucepan, add the water & sprinkle the gelatin powder over the top. Allow to sit for a few minutes to activate the gelatin. (do not heat it at this step)
- Using a food processor, blender or mortar & pestle, grind down your freeze dried fruit. Sift it through a strainer to remove seeds & stems.
- In a large mixing bowl or the bowl of a standing mixer, combine ⅓ of your fruit powder, salt, vanilla, rose powder, and honey/maple. Once well combined, set aside.
- Grease a square or circle baking dish with coconut oil. You can line dish with parchment paper & grease or spray the inside of the parchment for easier marshmallow removal if you prefer. I find that greasing the dish itself works just fine.
- Return to your gelatin & once the mixture is fully coagulated & translucent, turn the burner on medium low. Using a whisk, gently stir until the mixture melts & fully liquefies.
- Turn the heat off & allow to sit for a minute while you prepare to combine it with your bowl of your other ingredients.
- Using a standing mixer or a handheld mixer, start to blend on medium speed and slowly pour your gelatin liquid into your other ingredients while mixing.
- Mix thoroughly for 5 minutes if using honey and 7-9 minutes if using maple. The mixture is done when it can form soft peaks and stand on its own but the tips curl down. It will resemble marshmallow sauce & may seem a little underdone but will continue to solidify.
- In the last few seconds of mixing, add in an additional ⅓ of your fruit powder to create a pink marbling effect.
- Carefully pour your mixture into your greased baking dish & using a rubber spatula that has been first run under cold water, scrape the sides of the bowl to get it all into your dish & smooth out the top of the marshmallows. Be careful not to overwork the marshmallows. If your mixture is clumpy, it will still taste amazing; getting the consistency smooth is tricky and can take some practice. They can become clumpy when they've been over-mixed.
- Set the baking dish to the side & cover with foil, if you'd like, or leave uncovered for 2 hours.
- Once done setting, lay a large piece of parchment paper down on your counter & sprinkle your arrowroot starch & the last ⅓ of your fruit powder.
- The marshmallows should allow you to pick them up out of the dish & place them onto the dusted parchment. Dust all sides of the marshmallows with your powder & then cut into squares. Dust all remaining edges.
- Store in the refrigerator or in an airtight container on the counter for 5 days. You can store in the freezer for 1 year. Enjoy!
Aside from sending serious love to your inner child (and/or sparking tremendous joy in the hearts of your children), this decadent treat is a wonderful way to avoid the questionable ingredients in store-bought marshmallows, while also sneaking in some medicine. Rose is a potent ally during this transitional time, as it helps promote the movement of Qi – part of the reason behind its mood supportive properties. It also has a strong affinity for the Liver and facilitates a cleansing action that is so crucial as we aspire to release the heavy accumulations from the depths of Winter in order to embrace a sense of renewal in tune with the arrival of Spring.
If you are on the fence about whether to include the strawberries or raspberries, you should know they’re both a good source of vitamin C and other antioxidants. Because this transitional period is marked by erratic weather, it’s a good idea to take extra care in supporting the immune system. Furthermore, gelatin is likewise rich in cell-protective antioxidants, as well as protein, amino acids, and minerals. Beyond being pretty well-rounded (in terms of nutritional benefit) for such a delightful treat, these beautiful marshmallows can help support the health of the digestive system – another TCM focus for this time of year.
We highly recommend enjoying these fluffy pink clouds in a cozy cup of cacao, and Kismet Cacao is our absolute favorite, offering synergistic blends featuring other herbs and medicinal mushrooms that only enhance the benefits of wild-harvested, heirloom cacao.