Cardamom Honey Rose Marshmallows.
1 cup white sugar
1/3 cup honey*
1/8 cup cold water
Seeds from 6-7 pods of green cardamom, ground in a mortar & pestle or dedicated spice grinder.
1/4 cup cold water
1.5 Tbsp gelatin
1/2 tsp cardamom extract**
1/4 tsp rose extract or essence***
pinch of fine salt
2 drops red/pink food color
2/3 cup cornstarch + 1/3 cup powdered sugar, sifted together and stored in a clean container. (You can also substitute potato starch or rice flour for the cornstarch.)
Special equipment:
Stand mixer with paddle attachment
Candy thermometer
8"x8" baking dish, very lightly oiled
pizza cutter
reasonably large sieve.
Get everything you need for this recipe set up before you start, because you’ll need to get the gelatin started while you’re boiling the sugar mixture.
In a small sauce pan, mix sugar, honey, 1/8 cup cold water and the freshly ground cardamom. Bring to a boil. Maintain the boil until the sugar/honey mixture has reached 230F degrees.****
In the bowl of an electric mixer, add 1/4 cup cold water and sprinkle Tablespoon of gelatin on top. (1 Tbsp = 3 teaspoons = 1/2 oz, or about 2 packets of Knox.) Turn on mixer to lowest speed.
When your sugar mix has hit 220F, remove from heat and slowly pour it into mixing bowl with gelatin. Raise the speed level to 10. (You may want to do this in increments, to avoid splashing.)
Mix on high speed for about 10-12 minutes, or until mixture has stopped increasing in volume.
Use cooking spray or a paper towel lightly dipped in unflavored cooking oil to grease an 8"x8" pan.
While the mixer is still on, add cardamom & rose extracts, salt and 2 drops of food coloring. Mix for one more minute.
Transfer mixture to the greased pan. If you have a lightly greased spatula to help you, even better. If you do not, use a slightly dampened spoon. You can use your clean, slightly wet hands to pat the mixture smooth.
Let set for 3 or 4 hours.
Once set, dust a cutting board with your cornstarch/powdered sugar mixture and turn out pan upside down. The sheet of marshmallow should fall right out. Use a lightly oiled pizza cutter to slice into ribbons, and then cross-cut into squares. Toss these a few at a time in a bowl of cornstarch/powdered sugar. Then put into a dry sieve and shake off excess.
These marshmallows are best when consumed within 48 hours.
* For more honey flavor, use a darker, richer honey. For less, use a lighter honey. Many of those bear-shaped bottles of "honey" in low end supermarkets are cut with corn syrup. Read the ingredients carefully. Stay away from that garbage.
** Homemade cardamom extract: In a clean, airtight jar, combine 1/4 cup cardamom pods with 1/4 cup 80proof vodka. Store in a cool, dark place for at least 1 month, shaking daily. After you’re satisfied with the strength of the mixture, strain out the solids through 3 or 4 layers of cheesecloth. Bottle your extract as you see fit! Stores indefinitely.
*** Rose essence or extract can be purchased from many middle eastern and Indian markets. I’ve tried a few different brands, and found the ones from Bulgaria have the most pleasing flavor. Lower quality essence can smell & taste soapy. If you have access to fresh roses grown without pesticides or harmful chemicals (lucky you!) you can also make your own rose extract by steeping copious amounts of the petals in a little bit of vodka. Put both in an airtight container and store in a cool, dark place for at least 1 month. Preferably 3-4 months.
**** You can make marshmallows with sugar cooked anywhere between about 200F and 260F. The lower temps will yield softer marshmallows, higher temps will yield tougher marshmallows. (Tougher doesn’t sound better, but you’ll understand the value of that if you ever try to toast them. Softer mallows will melt & run right off the stick. Tough ones will stay put long enough to get golden brown.)
Posted by thekateblack on 2009-09-24 16:27:32
Tagged: , marshmallow , confection , candy , sugar , delicate , soft , pink , cardamom , rose , honey , kraft , paper , kraft paper , brown , green , food , homemade , cooking , recipe , how to , cook , no corn syrup
