Lychee Rose Marshmallows
These Lychee Rose Marshmallows are soft, airy, and delicately floral, blending juicy lychee sweetness with a gentle hint of rose. Lightly fragrant without being overpowering, they melt beautifully on the tongue and feel both elegant and playful. Perfect for tea parties, gifting, or adding a dreamy touch to desserts and drinks, these marshmallows bring a refined, pastel-inspired twist to a classic confection.
Servings 36 marshmallows
Calories 30kcal
Cost $7 for entire recipe
Equipment
- Stand mixer with whisk attachment
- Medium saucepan
- Candy thermometer
- Silicone spatula
- Measuring cups and spoons
- Fine mesh strainer
- Parchment paper
- 8×8 inch baking pan
- Sharp knife or bench scraper
Ingredients
Marshmallow Base
- ¾ cup cold water divided
- 3 packets 21 g unflavored gelatin
- 1 ½ cups granulated sugar
- ½ cup light corn syrup or glucose syrup
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
Flavoring
- ½ cup lychee purée fresh or canned, strained
- ½–1 tsp food-grade rose water start small
- Optional: 1–2 drops pink food coloring
For Dusting
- ½ cup powdered sugar
- ½ cup cornstarch
- Instructions
Instructions
Bloom the gelatin
- Add ½ cup cold water to a stand mixer bowl. Sprinkle gelatin evenly over the surface. Let bloom 10 minutes.
Cook the sugar syrup
- In a saucepan, combine remaining ¼ cup water, sugar, corn syrup, and salt.
- Cook over medium heat until the syrup reaches 240°F (soft-ball stage).
Whip
- With mixer on low, slowly pour hot syrup into the bloomed gelatin.
- Increase speed to high and whip 8–10 minutes until thick, glossy, and lukewarm.
Flavor gently
- Reduce speed to low. Add lychee purée, rose water, vanilla, and food coloring.
- Mix just until incorporated (overmixing deflates marshmallows).
Set
- Pour into a parchment-lined 8×8 pan dusted with sugar-cornstarch mixture.
- Smooth top lightly and dust again.
Rest
- Let set at least 6 hours, preferably overnight.
Cut & coat
- Turn out, cut with oiled knife, and toss pieces in remaining dusting mix.
Notes
Variations
- Lychee Rose Vanilla Bean: Add seeds from ½ vanilla bean
- Lychee Raspberry Rose: Swirl in 2 tbsp raspberry purée before setting
- Tea-Inspired: Dust finished marshmallows with matcha-sugar blend
Serving Ideas
- Floating in rose milk tea
- Paired with white chocolate
- Gift boxes for weddings, baby showers, or spring holidays
- Toasted lightly—rose aroma blooms when warm 🌸
Recipe Notes – Lychee Rose Marshmallows
- Rose water strength matters. Brands vary a lot. Start with ½ teaspoon, whip, then taste the marshmallow base before adding more. Too much rose can overpower the lychee and turn soapy.
- Lychee purée should be smooth and strained. Fibers or pulp can interfere with the marshmallow structure. If using canned lychee, drain well and blend thoroughly.
- Moisture balance is key. If your lychee purée is very watery, reduce it gently on the stove until slightly syrupy, then cool completely before adding.
- Temperature affects texture. Pour the hot sugar syrup slowly while mixing on low to avoid scrambling the gelatin. The mixture should become lukewarm before adding flavors.
- Avoid overmixing after flavoring. Once lychee and rose are added, mix only until combined to keep the marshmallows airy and cloud-soft.
- Setting time improves flavor. While marshmallows set in 6 hours, their floral notes mellow and blend best after 24 hours.
- Cutting tip. Lightly oil your knife or cutter and wipe clean between cuts for sharp edges.
- Storage. Store in an airtight container at room temperature for up to 2 weeks. Humidity can cause stickiness—toss lightly in extra dusting mix if needed.
- Color is optional. A single drop of blush pink food coloring enhances the visual without affecting flavor; skip it for a natural look.