Elegant Galentine’s Rosé Marshmallow Dessert Platter
A delicate and sophisticated homemade rosé-infused marshmallow dessert platter perfect for parties and special occasions, featuring soft marshmallows paired with fresh berries and rosé-inspired toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: About 36 marshmallow squares 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 2 envelopes unflavored gelatin (about 14g)
- 1/2 cup rosé wine
- 1 tablespoon vanilla extract
- Powdered sugar and cornstarch mix (for dusting)
- Fresh raspberries and strawberries
- Edible rose petals (optional)
- White chocolate chips or curls
- Pink rock candy or sugar crystals
- Rosé jelly or jam
- Optional: almond extract (a few drops)
- Optional: freeze-dried raspberries, crushed
- Optional: pink food coloring
Instructions
- Sprinkle the gelatin over 1/4 cup of cold rosé in a small bowl. Let it bloom for 10 minutes until soft and spongy.
- In a medium saucepan, combine sugar, corn syrup, and water. Place over medium heat and stir gently until sugar dissolves.
- Clip a candy thermometer to the saucepan. Boil without stirring until the temperature reaches 240°F (115°C), about 7-9 minutes.
- With mixer on low speed, slowly pour the hot syrup into the bloomed gelatin. Increase speed to high and whip for 10-12 minutes until thick, glossy, and tripled in volume.
- During the last minute of whipping, add vanilla extract and the remaining 1/4 cup rosé. Add pink food coloring if desired.
- Generously dust a lined 9×9-inch baking pan with powdered sugar-cornstarch mix. Pour marshmallow mixture into the pan and smooth the top.
- Allow marshmallows to set at room temperature for at least 4 hours or overnight until firm but springy.
- Dust the top with more powdered sugar-cornstarch mix. Turn marshmallow slab onto a cutting board, peel off parchment, and cut into bite-sized squares using a knife dusted with the powder mix.
- Arrange marshmallows alongside fresh berries, white chocolate curls, and rose petals on a serving tray. Add small bowls with rosé jelly for dipping and sprinkle pink rock candy for sparkle.
Notes
Use a candy thermometer to ensure the sugar syrup reaches the soft-ball stage (240°F). Bloom gelatin properly for fluffy marshmallows. Dust pan and marshmallows liberally with powdered sugar-cornstarch mix to prevent sticking. Dip knife in hot water and wipe between cuts for clean edges. Substitute rosé with white grape juice and rose water for a non-alcoholic version. Store marshmallows in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 marshmallow square
- Calories: 70
- Sugar: 16
- Sodium: 10
- Carbohydrates: 18
Keywords: rosé marshmallows, homemade marshmallows, dessert platter, Galentine’s Day dessert, party treats, rosé dessert, marshmallow recipe