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Rosewater and Pistachio Marshmallows

An original recipe by Amanda McInerney of www.lambsearsandhoney.com
Pretty and fragrant too - these are a gorgeous gift to give in the holiday season.
5 from 2 votes
Prep Time 3 mins
Cook Time 5 mins
Total Time 8 mins
Course Snack


  • 1 1/2 cups caster sugar
  • 1/2 cup cold water
  • 4 tsp gelatine powder
  • 1/2 cup hot water
  • 2 tsp rosewater
  • few drops of red food colouring
  • crushed pistachios to coat


  • Thoroughly grease a 28cm x 19cm x 4cm baking tray. Line with tin foil and spray that, too.
  • Place sugar and water in small saucepan over low heat. Heat stirring until sugar is completely dissolved. Remove from heat and cool for 10 minutes.
  • Dissolve gelatine powder in hot water, stirring vigorously.
  • Put sugar syrup and gelatine mix into mixing bowl and mix on high speed until white and thickened - about 4 minutes.
  • With beaters still running, add rosewater and red colouring until the desired shade of pink is reached.
  • Pour into prepared tray and allow to cool at room temperature for about 2 hours.
  • Cut into squares and dredge in crushed pistachios.
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