Rosewater Pistachio THC Marshmallows
(15 mg THC each · 36 pieces · 540 mg total batch)
Fluffy, rose-scented pillows rolled in toasted pistachios and powdered sugar. Melts on the tongue like Turkish delight had a baby with a cloud. Zero weed taste.
Decarboxylation
2.7 g flower @ 22–25 % THC (or 1.35 g good kief)
240 °F for 40 minutes in sealed mason jar → ~540 mg usable THC
Infusion
½ cup (113 g) refined coconut oil + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 540 mg THC coconut oil
Marshmallow Ingredients
All 540 mg THC coconut oil, melted
¾ cup (180 ml) cold water (divided)
3 tbsp (27 g) gelatin (grass-fed or agar for vegan)
1 cup (340 g) raw honey or light corn syrup
¼ tsp fine salt
2–3 tsp rosewater (food-grade, start with 2)
Pink food coloring (optional, 1 drop)
Coating
½ cup powdered sugar
½ cup cornstarch
¾ cup toasted pistachios, very finely chopped
Steps
1. Bloom gelatin in ⅓ cup cold water for 10 min.
2. In a stand-mixer bowl: honey/syrup + salt + remaining ⅓ cup water.
Heat to 240 °F (soft-ball stage).
3. With mixer on low, slowly pour hot syrup over bloomed gelatin.
Add THC coconut oil → increase to high → whip 10–12 min until thick, glossy, tripled in volume.
4. Add rosewater + optional pink drop → whip 30 seconds more.
5. Line 8×8 pan with parchment → dust heavily with half the powdered sugar/cornstarch mix.
6. Spread marshmallow evenly → dust top → rest uncovered 6–12 hours.
7. Turn out → cut 6×6 = 36 squares.
Toss in remaining sugar/cornstarch → then roll in pistachios.
Storage
Airtight tin with parchment between layers → 3 weeks room temp
Fridge → 2 months
Dosing
540 mg ÷ 36 = 15 mg exact per marshmallow
One = delicate floral lift
Two = you’re floating in a Persian garden
Light as air, perfumed with real rose, crunchy pistachio shell, soft pillowy center.
These disappear faster than any edible we’ve ever made.
Cut small, hide half the batch, and watch people fight over the last one.
Pure luxury in every bite.