Marshmallows with Cardamom and Star Anise
Stand mixer with whisk attachment
9x9 marshmallow pan
Silicone spatula
1.
Place the gelatin in the bowl of your stand mixer, then pour in ½ cup of cold water to let it bloom while you work on the sugar syrup. In a small saucepan, combine the remaining ½ cup cold water with sugar, corn syrup, salt, cardamom, and star anise. Set it over medium heat, cooking for about 4 minutes until the sugar dissolves. Increase the heat to medium-high and cook until the syrup reaches 240ºF (117ºC) on a candy thermometer, about eight minutes. Remove from heat and discard the star anise.
2.
Turn the stand mixer on low, and carefully pour the hot sugar syrup down the side of the bowl into the bloomed gelatin. Gradually increase the speed to prevent any splatters from the hot syrup. Once you’re safe from sugar spray, crank the mixer to high and whisk for 15 minutes for soft, pillowy marshmallows—or go for 18 minutes if you want them stiff enough for a campfire.
3.
While the mixer is whisking, prepare your pan. In a small bowl, mix together the powdered sugar and cornstarch. Lightly grease the inside of your pan with a bit of oil, then sprinkle in about a third of the sugar-cornstarch mixture. Cover the pan with foil and give it a shake to coat the bottom and sides.
4.
Lightly oil a silicone spatula. Once the marshmallow mixture is ready, use the spatula to spread it evenly into the prepared pan. Dust the top with another third of the sugar-cornstarch mixture. Let it rest uncovered for at least four hours or overnight. When set, turn the marshmallow slab out onto a cutting board, gently pulling at the edges to loosen it. Cut into squares with a sharp knife, then toss the pieces in the remaining sugar-cornstarch mix. Store in an airtight container, and they’ll stay fresh for up to a month.
Ingredients
- 6 ½ teaspoons or three packets unflavored, powdered gelatin
- 1 cup cold water, divided
- 2 cups + 1 tablespoon sugar (500g)
- ¼ cup light corn syrup
- ¼ teaspoon Kosher salt
- ½ teaspoon ground cardamom
- 2 whole star anise
- 1 teaspoon quality vanilla extract
- ⅓ cup powdered sugar
- ⅓ cup corn starch
- Flavorless oil such as grapeseed to grease the pan and spatula
Cook's Notes
Because, well, marshmallows!
Soft, fluffy, and just begging for a campfire.
These homemade marshmallows are best enjoyed with a bit of childhood mischief, a crackling fire, and a glass of Rosé or Chardonnay in hand.