I’m here to tell you, the mixture of chocolate and rose petals is like a love drug. So what better way to start this beautiful sunny snow-snuggled morning than with a nice cup of hot chocolate topped with a lusciously melting chocolate rose petal marshmallow? It’s guaranteed. Even the oldest and grumpiest of us will feel young and in love.
Chocolate Rose Petal Marshmallows
- 1/2 cup cocoa for dusting
- 1/2 cup powdered sugar (also for dusting)
- butter for greasing pan
- 1/4 cup dried rose petals (food quality only–no pesticides)
- 1 cup (240 ml) ice-cold water
- 3 tablespoons powdered gelatin
- 2 cups (400 g granulated sugar
- ½ cup (120 ml) Lyle’s golden syrup
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
♨ Oil the bottom of a 9×13” pan, wiping it down with paper towels to remove any excess. Place the cocoa in a hand-held strainer and dust the bottom and sides of the pan liberally. Place the rose petals in another strainer and sprinkle (by rubbing the petals against the screen of the strainer) liberally over the bottom of the pan, over the cocoa.
♨ Pour half the water into a large bowl and sprinkle the gelatine over the water. Leave to stand for about 10 minutes.
♨ Warm the granulated sugar, golden syrup, remaining water and salt in a large saucepan set over low heat, stirring continuously with a wooden spoon until the sugar has dissolved. Increase the heat to medium-high and let boil for 10-12 minutes, or until a candy thermometer reaches 240°F (the soft ball stage). Remove from the heat and pour in the gelatin mixture. Stir with a wooden spoon until the gelatine has dissolved.
♨ Use a hand-held mixer to beat the mixture on a high setting for 10 minutes, until thick, shiny and fluffy. For a more pronounced rose flavor, you can sift more of the rose petals into the marshmallows at this point, early in the mixing stage (so the heat of the marshmallow mixture makes the roses more fragrant.)
♨Add the vanilla extract to the marshmallow mixture and mix until just combined, then pour into the greased and sugared pan, working as quickly as possible.
♨Sift the remaining cocoa evenly over the top and let the marshmallows set at room temperature for at least 4 hours, and up to 1 day until firm. *Alternatively, pipe the mixture through a pastry bag into tiny dots.
To Cut Marshmallows:
♨ When the marshmallows are set in the pan, run a thin butter knife around the edges of the set marshmallows. Turn the pan over onto a cutting board dusted with powdered sugar (or more cocoa). Lift one corner of the pan and ease the marshmallows out using your fingers. Trim the edges and cut into squares using a large knife, scissors or a pizza cutter coated in oil.
♨ Sift the excess cocoa back into the empty baking pan and roll the individual marshmallows through it to cover. Shake off any excess sugar before serving or packaging the marshmallows.
* Adapted from mmm…marshhmallows by Carol Hilker