Description
This marshmallow recipe without corn syrup creates pure, fluffy marshmallows with a delicate cardamom and rose aroma, making it an easy and elegant dessert for the family. It’s a wholesome alternative to store-bought sweets, proving that premium ingredients can be simple.
Ingredients
Scale
- 20 g (4 packets) halal-certified beef gelatin powder
- 120 ml (0.5 cup) cold water, for gelatin
- 400 g (2 cups) granulated sugar
- 120 ml (0.5 cup) water, for syrup
- 2.5 ml (0.5 teaspoon) cream of tartar (or lemon juice)
- 5 ml (1 teaspoon) ground green cardamom
- 7.5 ml (1.5 teaspoons) alcohol-free rose water
- 5 ml (1 teaspoon) alcohol-free vanilla extract (or vanilla bean paste)
- 60 g (0.5 cup) powdered sugar, for dusting
- 30 g (0.25 cup) cornstarch, for dusting
- 30 g (0.25 cup) toasted unsalted pistachios, finely chopped (for garnish)
- 5 ml (1 teaspoon) food-grade dried rose petals (for garnish)
Instructions
- Prepare the Pan: Lightly grease a 20 x 20 cm (8 x 8 inch) square baking pan with neutral oil. In a small bowl, whisk powdered sugar and cornstarch together. Dust the prepared pan liberally with about half of this mixture, ensuring all sides are coated and tapping out any excess (this initial dusting is key to preventing sticking).
- Bloom the Gelatin: In the stand mixer bowl (fitted with a whisk attachment), sprinkle the 20g (4 packets) gelatin powder over the 120 ml (0.5 cup) cold water. Let it bloom for 5-10 minutes until it looks thickened and spongy, absorbing all the liquid.
- Cook the Sugar Syrup: Combine the 400g (2 cups) granulated sugar, 120 ml (0.5 cup) water, 2.5ml (0.5 teaspoon) cream of tartar, and 5ml (1 teaspoon) ground cardamom in a medium saucepan. Stir gently over medium heat until the sugar fully dissolves and the mixture looks clear. Increase heat to medium-high and bring the syrup to a boil without stirring. Cook until the syrup reaches precisely 115 degrees C (240 degrees F) on a candy thermometer (a crucial temperature for perfect texture). Remove from heat immediately.
- Whip the Mixture: Start whipping the bloomed gelatin on low speed. With the mixer running, slowly and carefully pour the hot sugar syrup in a steady stream down the side of the bowl to avoid splattering. Once all the syrup is added, increase the mixer speed to high. Continue whipping for 10-15 minutes, until the mixture is very thick, glossy, and forms stiff peaks that hold their shape. The mixture will cool and lighten in color. (If your mixture isn’t getting thick enough after 15 minutes, ensure your sugar syrup reached 240 degrees F and continue whipping a few more minutes until it’s very stiff.)
- Add Flavorings: Reduce mixer speed to low and add the 7.5ml (1.5 teaspoons) alcohol-free rose water and 5ml (1 teaspoon) alcohol-free vanilla extract. Mix briefly until just combined, about 30 seconds.
- Pour and Set: Pour the marshmallow mixture into the prepared pan, spreading it evenly with an offset spatula. Gently dust the top with a small amount of the remaining powdered sugar/cornstarch mixture for a smooth finish. Let the marshmallow set at room temperature for at least 4 hours, or preferably overnight, uncovered. Do not refrigerate; chilling can make them too firm.
- Cool and Cut: Once fully set and firm to the touch, invert the marshmallow onto a clean cutting board dusted with the remaining powdered sugar/cornstarch mixture. Using an oiled sharp knife or pizza cutter, cut the marshmallow into 3-4 cm (1.2-1.6 inch) squares. Dust all cut sides with the remaining powdered sugar/cornstarch mixture to prevent sticking (a small sieve works best for even dusting).
Notes
Store marshmallows at room temperature; do not refrigerate as chilling can make them too firm. For a gelatin-free option, try agar-agar powder as a substitute, following package instructions. Other flavor extracts (peppermint, almond) can be used instead of rose water. A pinch of salt can balance sweetness. Ensure sugar syrup reaches 240 degrees F and whip for 10-15 minutes for fluffy marshmallows. Be generous with powdered sugar/cornstarch dusting to prevent stickiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop and Whipping
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 square (approx. 25 g)
- Calories: 75 calories
- Sugar: 16 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: homemade marshmallows, corn syrup free, easy dessert, cardamom, rose water, halal, family-friendly, sweet treat, stand mixer, fluffy