These delicate rosewater and pistachio marshmallows are a delightful treat with a Middle Eastern twist. The floral aroma of rosewater pairs perfectly with the nutty crunch of pistachios, creating a unique and delicious marshmallow experience.
Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1/4 cup rosewater. 1/2 cup shelled pistachios, chopped. Powdered sugar, for dusting.
Instructions: The gelatin and cold water should be combined in a mixing bowl. Give it ten minutes or so to sit and bloom. Add the corn syrup, salt, and granulated sugar to a saucepan and heat over medium heat. Stir the mixture until the sugar is dissolved and the candy thermometer registers 240F 115C. Pour the hot sugar syrup into the gelatin mixture gradually while continuing to whisk. For ten to fifteen minutes, or until the mixture gets thick and fluffy, keep whisking. Incorporate the rosewater thoroughly by whisking it in. Add the chopped pistachios and fold. To keep it from sticking, grease and then dust a square baking pan with powdered sugar. After adding the marshmallow mixture to the pan, use a spatula to level the top. Let the marshmallows sit overnight or for at least four hours at room temperature. After setting, use cookie cutters to cut the marshmallows into the desired shapes or slice them into squares. To keep the cut marshmallows from sticking, dust them with extra powdered sugar. Savor your homemade marshmallows with pistachios and rosewater!
Prep Time: 20 minutes
Cook Time: 10 minutes
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