This week has been a tough one and I'm SO ready to weekend.  I can't think of a better way to start off the weekend then by making candy. 

Marshmallows are such a Spring-y treat.  Their light, puffy sweetness is downright irresistible.

Around here we have made a good number of marshmallows.  We have done Vanilla Candy Cane Marshmallows for Winter, Chocolate-Dipped Pumpkin Marshmallows for Fall, and Lemon Marshmallows for Summer.  Yes, I like soft, puffy, pillows of sugar, what can I say?

This particular rendition is an ode to spring.  Sweet strawberry jam and floral rose water are added to our fluffy, white mass of sugar.

This is essentially Spring in its edible form.  These marshmallows are light and delicate, sweet and floral.

Rose water is such a unique ingredient and I love how it elevates these marshmallows and gives them a fragrant, floral quality.  However, rose water can be overused very easy, so be sure to use only the 1/8 of a teaspoon.  Believe me, it may not be much, but it will certainly be present.

There is nothing difficult when it comes to making marshmallows.  If you have a candy thermometer and a stand mixer you are all set!  

Marshmallows begin with a thick, sugary syrup which is whipped into a fluffy white cloud of sweetness.  It really is that simple. 

I hope you are soaking up every minute of the beautiful, April weekend.  Make some candy, if you like.  Read something cheery and drink lots of lemonade.  Happy Weekending! 

Sincerely, 

  Pedantic Foodie 

Strawberry Rose Marshmallows 

recipe adapted from Alton Brown 

• 3 packages unflavored gelatin 
• 1 cup ice water, divided 
• 1 1/2 cups granulated sugar
• 1 cup dark corn syrup
• 1/4 teaspoon kosher salt
• 1/2 cup strawberry jam or preserves 
• 1/8 teaspoon rose water 
• 1/2 cup confectioner’s sugar
• pink food coloring, optional 
• nonstick spray 

Coat a 9x13 pan with nonstick spray and generally dust with confectioner’s sugar.  

In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.  

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt.  Cover and place over medium heat - cook for 3-4 minutes.  Uncover and attach a candy thermometer.  Cook for 7-8 minutes, until the syrup reaches 240 degrees F.  Remove from heat.  

Turn the mixer on low speed and pour the syrup into the gelatin mixture.  Once all the syrup is added increase the speed to high.  Beat for 13 minutes, until the mixture is very thick and fluffy.  In the last minute of beating add strawberry jam, food coloring, and rose water.  

Pour the marshmallow into the prepared pan and dust generously with confectioner’s sugar.  

Allow the marshmallow to sit for 3 hours before removing from the pan.  Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares.  Once the marshmallows are cut dust all edges with remaining sugar.  

Look at you, you just made candy!