Orange Cardamom Marshmallows
Ingredients
Scale
- 2 Tbsp unflavored gelatin powder + 1/2 cup cold water
- 2 cup sugar
- 1/2 cup water
- 1/4 cup orange zest (from 2–3 oranges)
- 1 Tbsp honey
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup cornstarch
- 1 cup confectioners sugar
Instructions
- Combine gelatin and cold water in the bowl of a stand mixer. Let stand while preparing the sugar syrup.
- In a heavy saucepan, combine the sugar, water, orange zest, honey, cardamom and salt. Bring to a boil and cook, stirring occasionally, until 240 degrees F. (soft ball stage). Remove from heat immediately.
- Turn the mixer on low and slowly pour in the sugar syrup. Mix until combined then turn mixer to high and beat until thick and fluffy, around 12-15 minutes. Add the vanilla extract in the last minute of whisking. When finished, the marshmallow should look like soft-serve ice cream.
- Combine the cornstarch and confectioners sugar and sift through a fine mesh sieve. Lightly grease a sheet pan or a 9×13 dish then cover with the sugar/cornstarch mixture to coat the whole pan. Pour the marshmallow mixture into the prepared pan, spreading evenly with a lightly oiled spatula. Spray a large piece of plastic wrap and press again the marshmallow to smooth it out and keep the marshmallows covered completely.
- Allow marshmallows to sit at room temperature for at least 6 hours, preferably overnight.
- To slice the marshmallows, turn the pan onto a confectioners sugar dusted counter and the marshmallows will fall right out. Cut with a sharp knife dusted with more confectioners sugar. Once cut, lightly dust each marshmallow with more confectioners sugar.. You can also cut the marshmallows with cookie cutters.
- Store up to 3 weeks in an airtight container at room temperature.
- And just for fun: drizzle marshmallows with chocolate