Saffron Marshmallows
- Details
Show that special someone just how much you care when you present them with this decadent confection. Perfect to top a creamy cocoa, or toast around a romantic campfire, the flavor of the saffron comes through beautifully and adds a very special touch. Once you master marshmallow making, the sky’s the limit on how many flavors you can come up with, just make sure to allow an extra day for them to cure before cutting into your desired shapes. This thrifty recipe makes more than enough for a romantic twosome so you’ll have Valentine’s marshmallows to share with everyone in the class. 
Saffron Marshmallows
Ingredients
- 1-1/2 packages unflavored gelatin, about 1-1/2 tablespoons total
- 1/4 cup COLD water
- 1 large pinch of saffron
- 3/4 cups granulated sugar
- 1/2 cup light corn syrup
- pinch of kosher salt
- 1/4 cup room temperature water
- 1/4 cup powdered sugar, for dusting
- 1/4 cup corn starch, for dusting
Instructions
- Combine the gelatin, 1/4 cup of cold water and saffron in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan with high sides and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer, then remove from heat.
- Start with the mixer on low speed, and slowly pour the hot sugar syrup into the dissolved gelatin. Increase the mixer speed to high and whip until mixture is very thick and stiff, about 10-15 minutes or until stiff peaks form.
- While the marshmallows are whipping, make the dusting mixture. In a small bowl, combine the powdered sugar and cornstarch .
- With a sieve, generously dust an 8- by 12-inch baking dish with the powdered sugar/cornstarch mixture. Reserve the remaining dusting mixture.
- Pour the marshmallow mixture into the pan, smoothing the top with a greased rubber spatula. Dust the top with the remaining powdered sugar/cornstarch mixture. Allow to stand in the fridge uncovered overnight until the marshmallows are dry to the touch.
- Turn the marshmallows onto a board and cut them into desired shapes, dipping the cutter into the dusting mixture between cuts. Dust again with more of the powdered sugar/cornstarch mixture.
- Marshmallows can be stored in an airtight container in the refrigerator for up to two weeks.
Saffron Poached Leeks
This versatile side dish will become a spring time staple. Perfect alongside everything from roast meat to vegetarian pasta, the leeks are tender, buttery and melt in your mouth. After a little prep work they …
Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
Saffron Penne With Sausage and Arugula
Thanks to its luxurious ingredients, this pasta is fancy and decadent enough for special occasions, but is simple enough to be thrown together quickly. Rather than an elaborate sauce, the pasta is dressed with cream …
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Saffron Pear Butter
Buttery and sweet, simple yet exotic, this saffron pear butter is wonderful on so many levels! With only a handful of ingredients and a straightforward process, you can make a jar to have on hand …
Leave a Comment