Cherry Rose Marshmallows


Easter Eggless Gluten Free High Altitude Naturally Colorful Desserts No Bake Desserts No Seed Oils Spring Valentine's Day | Published August 11, 2021 by Mimi Council

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These Cherry Rose Marshmallows are sweet with notes of floral. They make an amazing Easter candy as they are naturally colored pink. Use these Cherry Rose Marshmallows on top of cakes, cupcakes, or add into a hot chocolate.

If you love making homemade marshmallows as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Marshmallows, Honey Vanilla Marshmallows, or my Pumpkin Spice Marshmallows.

cherry rose marshmallows

Why You'll Love This Recipe

Soft & Cloud Like: Elevate your marshmallow game with these homemade Cherry Rose Marshmallows. They are a delightful fusion of flavors that will transport your taste buds to a realm of pure indulgence! These homemade marshmallows are light, cloud like, and so squishy! When you make your own marshmallows you get the freshest marshmallows that are insanely soft.

Floral & Sweet: As you savor the pillowy softness of these homemade marshmallows, the harmonious marriage of the floral notes and the natural fruitiness create a party in your mouth. These artisanal marshmallows are a bold twist on the classic vanilla, perfect for sipping alongside a cup of tea or hot cocoa, or for sharing as a unique and thoughtful gift!

Eggless: These Cherry Rose Marshmallows are naturally eggless! While many homemade marshmallows are made with egg whites, these homemade marshmallows are completely eggless!

cherry rose marshmallows

Ingredients

Grassfed Gelatin

Wholesome Organic Cane Sugar

Wholesome Organic Light Corn Syrup

Frontier Co-Op Fine Sea Salt

Suncore Foods Organic Pink Dye

Organic Cherry Extract

Organic Rose Extract

Organic Canola Oil Cooking Spray

Florida Crystals Organic Powdered Sugar

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Tools Needed

Digital Food Scale

Stand Mixer

9 x 13-inch USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

cherry rose marshmallows

Step by Step Instructions

Step 1

Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square. 

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside. 

In a medium saucepan, add the cane sugar, corn syrup, the ½ cup warm water, sea salt, and pink dye. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl. 

Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed. 

Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the cherry and rose extracts and whisk to combine completely. 

Step 3

Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight. 

Step 4

On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top. 

Step 5

Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows. 

Step 6

Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.

cherry rose marshmallows

Baker's Tips

  • If you don't want to use corn syrup, you can use raw honey in its place. It will give these a honey flavor though.
  • Flavors and extracts are very important, and they can make or break desserts. There are so many different tasting flavors for the same flavor! Just like everyone has a little different opinion, the companies making these flavors feel the same way as well. Which is why one cherry extract may be amazing, and another may be terrible. So, make sure you are buying flavors and extracts you actually like the flavor or, and if you don't, then don't be afraid to try another brand! The cherry flavor I use can be found here.
  • It is very important to whisk the marshmallows until they are fairly stiff. If they are runny and fall off the whisk immediately, then they need more whisking! They should feel fluffy like a spreadable fluff consistency.
  • Coloring them is totally optional. I love making them pastel, and I use Suncore Foods to do that, as their dyes are organic and made with vegetables. You can find the pink here.
  • To make these free of seed oils, just use extra virgin olive oil or coconut oil to grease the pan instead.
  • If you want larger marshmallows, you can leave them at 24 large squares.
cherry rose marshmallows

FAQ's

Can I make larger marshmallows?

Yes, if you want to leave them larger, then just stop cutting them after you have cut into 24 marshmallows and you have big squares!

Do I need to use the pink dye?

No, if you want to skip the dye you totally can! This is optional, but it makes these a beautiful pastel pink.

How do you store homemade marshmallows?

Homemade marshmallows are best stored in an airtight container at room temperature. These do not last as long as store bought mallows and are best eaten within the week or two of making!

cherry rose marshmallows

Craving More?

cherry rose marshmallows

Cherry Rose Marshmallows

Mimi Council
How to make marshmallows from scratch – it's incredibly easy with this simple recipe for Cherry Rose Marshmallows.
Prep Time 15 minutes
Resting Time 1 day
Total Time 1 day 15 minutes
Course Dessert
Cuisine American
Makes 96 mini marshmallows
Calories 28 kcal

Ingredients
 
 

Instructions
 

  • Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
  • In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
  • In a medium saucepan, add the cane sugar, corn syrup, the ½ cup warm water, sea salt, and pink dye. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
  • Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
  • Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the cherry and rose extracts and whisk to combine completely.
  • Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
  • On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
  • Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
  • Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
  • Store in an airtight container for up to 2 weeks.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 28kcalCarbohydrates: 7gProtein: 0.2gFat: 0.02gSodium: 15mgPotassium: 0.2mgSugar: 7gCalcium: 1mgIron: 0.01mg
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