Marshmallows with Cardamom and Star Anise

Stand mixer with whisk attachment
9x9 Marshmallow Pan
Silicone spatula


Place gelatin in the bowl of the stand mixer and add ½ cups cold water to allow the gelatin to bloom while you prepare the sugar syrup. In a small saucepan, combine the remaining ½ cup cold water with the sugar, corn syrup, salt, cardamom, and the star anise.  Place over medium heat and cook for 4 minutes to allow the sugar to dissolve. Increase the heat to medium-high and continue to cook until the candy thermometer registers 240ºF/117ºC, about eight minutes. Remove from heat and discard the star anise.


Turn the stand mixer on the lowest speed and slowly pour the sugar syrup down the side of the bowl into the bloomed gelatin. After adding all the syrup, increase speed a little at a time until you get the speed to high. This is a precaution not to splatter very hot sugar out of the bowl and onto you. Let her fly at high speed for 15 minutes for pillowy, soft marshmallows, go for 18 minutes for stiff marshmallows that will hold up to the campfire.


Prepare the pan while the stand mixer is whisking. Combine powdered sugar and cornstarch in a small bowl. Very lightly grease the entire interior of the pan with a small amount of oil. Add about a third of the powdered sugar-cornstarch mixture to the pan.  Cover the pan with aluminum foil and shake the pan to coat the pan’s bottom and sides.


Lightly oil the silicone of the spatula. When whisking is complete, use the oiled spatula to turn the mixture into the pan and spread evenly. Dust the top with another third of the powdered sugar-cornstarch mixture. The final third of this mixture will be used in the next step. Let rest uncovered for four hours, up to overnight. Turn the marshmallow slab out onto a cutting board. It helps to pull the ends up with your fingers. Using a very sharp knife, cut the slab into squares and toss the squares in the last third of the powdered sugar-cornstarch mixture. Store in an airtight container where they will last up to a month.

  • 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!

These are best paired with a campfire, childhood mischief, and Rosé or Chardonnay.

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