Rose Scented Marshmallows

I Heart Valentine's Day.
 I always have, and not just because of flowers and chocolate passed around at work all day, not always for me...but because it's a day dedicated to LOVE. Even if you don't have a significant other, I want to believe that you at least have one family member, BFF or pet that you love, and Valentine's Day is a great reminder or excuse to celebrate them!

 This year on Valentine's Day make these lovely rose scented marshmallows for your sweetheart! The oh so delicate shade of pink, the soft tender pillow-like bite in your mouth with the amazing surprise rose flavor (that many don't expect) is really something special to enjoy.

Fun note: this past week I tested them at work and the reaction was truly great. People saw pink, thought strawberry or raspberry and then the pleasant surprise look on their faces when they tasted rose was truly fun to watch.

So I dare you to try something different this year, no melting chocolate here, no oven necessary. A little patience goes a long way with these, and the rewards are immense!

Your sweetheart will thank you!

INGREDIENTS

non stick vegetable oil spray

1/ 2 cup powdered sugar divided plus more for dusting

1/2 oz unflavored gelatin

2 large egg whites

2 cups sugar

1/2 tsp rose water

1/4 tsp rose extract

1 drop red food coloring

TOOLS

candy thermometer

standing mixer w/ whisk attachment

mixing bowls

measuring spoons and cups

rubber spatula

13" x 9" baking pan

parchment paper

small/med saucepan

strainer for dusting

pastry brush

kitchen scissors or knife

DIRECTIONS

Lightly coat a 13" x 9" baking pan with nonstick spray, cut parchment paper to fit inside the baking pan, make sure to leave an overhang. Lightly coat again with nonstick spray and dust the entire pan with powdered sugar. Spray oil on the rubber spatula as well and set aside.

Combine gelatin and 1/2 cup cold water in a small bowl. Let stand until gelatin has softened, 10-12 minutes. 

Using the standing mixer on medium high speed beat the egg whites until soft peaks form, about 3 minutes. 

Meanwhile, fit a medium heavy saucepan with the candy thermometer. Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer reads 250 degrees, 8-10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved. 

With mixer running, drizzle hot sugar mixture down the side of the bowl into egg whites, add rose water, rose extract and increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5-7 minutes. Add a drop of red food coloring to reach your desired shade of pink. 

Using the slightly oiled rubber spatula spread marshmallow mixture into the prepared pan. Make sure the top part is nice and smooth. Place pan on counter and leave marshmallow mix alone in a dry area for at least 4 hours or preferably overnight.

Dust tops of marshmallow with remaining 1/4 powdered sugar. Dust your clean counter space with more powdered sugar and turn out the pan onto the counter.  With your scissors or knife cut into long strips first, then into 1" pieces. Dust with more powdered sugar making sure the marshmallow isn't sticky. Marshmallows can be made 4 days ahead. Store tightly wrapped in plastic at room temperature.

Makes about 70 1" marshmallows.

These old-fashioned marshmallows look beautiful in apothecary jars. 
Find one at the flea market or online...in the meantime gosmell the roses!

Vanilla Bean Snowflake 'mallows

Happy New Year and Happy New Blog! 

Hello! 

I work in the advertising industry by day in Los Angeles and am a lover of all things baking, photography and blogging on the weekends! My blog is about my love for testing out recipes that I source out from many food sites, magazines or bribed secret family recipes from close friends and granny-mas! Did I tell you I love reading about food? Seeking out what's the latest trend in the world of food and restaurants is a hobby of mine - whether using himalayan pink salt, gluten free flour or lavender extract!  I love it and look forward to sharing all the wonderful things that I discover, of course adding my own pinch of this and dash of that too!

Here goes... 

On a lazy, hazy, gray January winter weekend morning in Southern California instead of coffee go for a lovely cup of hot chocolate, and while you're at it add a bit of pillowy bliss - homemade marshmallows! I made these recently on a day like this and turns out it takes a little more than a few hours before you have the luxury of topping your hot chocolate! So I recommend you make them a night before.

Even though our winters don't compare to the ones any state north or east of us it's still nice to curl up to a good cup of hot chocolate, even if the sun is out and it's a mere 65 degrees. BRRRRRR!

Here's how they are made:

INGREDIENTS

non stick cooking spray

3 (1/4 oz) packages unflavored gelatin

1/2 cup cold water

2 cups granulated sugar

2/3 cup light corn syrup

1/4 tsp coarse salt

1 tsp vanilla extract, plus 1 vanilla bean scraped

powdered sugar for coating

TOOLS

9x9 square pan or rectangle

parchment paper

rubber spatula

standing mixer

medium saucepan

large bowl

DIRECTIONS

1. Lightly spray a 9"x9" or rectangle pan not that much larger with cooking spray. Line pan with parchment paper leaving a 2-inch overhang on all sides; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. 

3. In a medium saucepan, combine sugar, corn syrup and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into the gelatin mixture. 

4. Start your timer for 12 minutes. During this time add salt and continue mixing. In a few minutes you will begin to see beautiful white puffiness!

5. Add vanilla extract and vanilla bean seeds, continue mixing until well combined. 

6. Spray a rubber spatula with non-stick cooking spray. When the timer is up, pour and spread the marshmallow mixture evenly into the pan using the spatula to spread the mixture. Let stand for a minimum of 2 hours or overnight, uncovered. 

7. On your work surface or counter sprinkle some powdered sugar.

8. Carefully lift the parchment paper sides apart from the pan and onto your work surface that is lightly coated with powdered sugar place marshmallow 'block' on the surface and with clean kitchen scissors or a sharp knife cut marshmallow squares or use your favorite cookie cuter shape, I used snowflakes and stars.

9. Place 1/2 cup of powdered sugar in a large bowl. Working in batches add cut marshmallows to the bowl and toss to coat.

10. Marshmallows can be stored in an airtight container for up to a 2 weeks. Recipe adapted from Martha Stewart.

    Enjoy!