Saffron Honey Marshmallows | Rumi Spice

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Saffron Honey Marshmallows

  • ½ tsp Rumi Saffron
  • 3 packets of unflavored gelatin
  • 1 cup superfine sugar
  • 1 cup organic honey
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup of ice cold water
  • 1/2 c confectioners or powdered sugar
  • 6 drops yellow food coloring (optional)
  • Cooking spray 

 

    1. Grind Rumi Saffron into a powder. Place in a small bowl with ½ cup water. Let stand for five minutes.

    2. Coat a 7 X11 pan with cooking spray. Dust generously with powdered sugar and set aside

    3. In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with the steeped saffron and water.

    4. In a medium pan, combine the other 1/2 cup of water, sugar, honey and salt.

    5. Clip on a candy thermometer to the side of the pan.

    6. Over medium heat, stir until the sugar dissolves, 

    7. Raise the heat to high and cook until the syrup reaches 240 F.

    8. Remove from the heat and carefully pour into the mixer.

    9. Slowly raise the speed to high and whip until the mixture is very thick and creamy, about 12 minutes

    10. Add in the vanilla extract and food coloring (if using) and whip for one more minute until combined. Note: the marshmallows will be a light yellow without the food coloring; if you prefer them to be similar to marshmallow chicks, the food coloring will be required.

    11. Spread the marshmallow evenly into the prepared pan, using a greased spatula.

    12. Dust the top of the marshmallows with powdered sugar.  Let dry out overnight.

    13. Put the marshmallows on a cutting board and slice them in squares. Dust them with more confectioners' sugar.

    14. Marshmallows will keep up to two weeks in an airtight container at room temp.

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