• Najwa Kronfel

Vanilla Marshmallows with a Middle Eastern Twist

Just a quick post to share with you this packed-with-flavor marshmallow recipe. It is hot chocolate season after all. You tell me, what’s better than a fluffy and pillowy homemade marshmallow to go along with a cup of rich, dark and creamy hot chocolate? My favorite part is when I first add the marshmallow to the hot cup of chocolate and the marshmallow starts to melt. It’s silly but I get really excited, like a little kid. I also want to thank you for an awesome year. I appreciate your visits and comments and I look forward to another year together! Wishing you a Happy New Year filled with health and happiness! 




3 packages unflavored gelatin

1 cup light corn syrup 

(preferably vanilla flavor)

1 cup of cold water

1 1/2 cups granulated sugar

1 pinch of salt

1 tablespoon good vanilla extract

1 tsp ground cardamon

1/2 tsp cinnamon

1 tbsp rose water (optional) 

Confectioners’ sugar or corn starch, 

for dusting

Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray, add confectioners’ sugar to coat the pan completely (remove any excess sugar) and set aside. In the bowl of an electric mixer fitted with the whisk attachment, add 1/2 cup of water and sprinkle the gelatin on top, set aside. In a saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Let it cook until the mixture reaches 240 degrees F. Turn the mixer on low speed, slowly pour the hot syrup into the gelatin. Set the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla, rose water, cinnamon and cardamon and whip to combine. Quickly, pour the mixture into the prepared pan, spread evenly. Sift confectioners sugar evenly over top and let it sit uncovered for at least 6 hours or overnight before cutting.


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