These Marshmallows with Citrus Cardamom are a delightful blend of warm, aromatic cardamom flavor and zesty citrus. These are ideal for the holidays as gifts, snacks, or hot chocolate.
Ingredients: 3/4 cup granulated sugar. 1/2 cup water. 3 tablespoons gelatin powder. 1/2 cup cold water. 1/4 cup corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 teaspoon ground cardamom. Zest of 1 lemon. Zest of 1 orange. Powdered sugar, for dusting.
Instructions: Mix the gelatin powder with half a cup of cold water in a small bowl. Give it ten minutes to bloom. Corn syrup, 1/2 cup water, and granulated sugar should all be combined in a saucepan. Transfer to a medium heat and stir until the sugar is dissolved. Put an end to stirring once the sugar has dissolved and allow the mixture to boil. Keep an eye on the temperature with a candy thermometer. Raising the temperature to 240F 115C. Meanwhile, dust an 8 x 8-inch 20 x 20 cm baking pan with powdered sugar and lightly grease it. Remove the sugar syrup from the heat and carefully transfer it into a heatproof bowl once it reaches 240F 115C. When the sugar syrup is hot, add the bloomed gelatin and stir until the gelatin is completely dissolved. To the mixture, add the orange and lemon zests, ground cardamom, vanilla extract, and salt. Mix thoroughly until fully incorporated. Beat the mixture on high speed for 10 to 15 minutes, or until it gets thick and glossy, using a hand mixer or a stand mixer with a whisk attachment. When you lift the beaters, it ought to maintain its shape. Transfer the marshmallow mixture into the baking pan that has been preheated and level it out. Add a little more powdered sugar on top. Let the marshmallows sit overnight or for at least four hours at room temperature. Cut the marshmallows into squares or other desired shapes after they have set. To keep them from sticking, dust the cut edges with powdered sugar. It's time to enjoy your Citrus Cardamom Marshmallows! You can store them for up to two weeks in an airtight container.
