Saffron Honey Marshmallows
- Total Time
- 45 minutes, plus 4 hours to set
- Rating
- Comments
- Read comments
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Ingredients
- 6drops yellow food coloring (optional)
- ⅔cup superfine sugar
- 2cups plus 1 teaspoon granulated sugar
- ½teaspoon crumbled saffron threads
- 3tablespoons unflavored gelatin (about 3 envelopes)
- ¼cup honey
- 2large egg whites
- ¼teaspoon kosher salt
Nutritional analysis per serving (24 servings)
101 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 1 gram protein; 26 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place parchment or waxed paper on the bottom and sides of a 12⅞-by- 17 3 /4-inch baking sheet. If using the food coloring, combine it with the superfine sugar in a small bowl; stir or massage with your fingers until color is evenly distributed. Sift half of the superfine sugar, with or without color, over the bottom of the pan.
- Step 2
Using a spice grinder or mortar and pestle, finely grind 1 teaspoon granulated sugar with the saffron threads. Place in a bowl and cover with 2 tablespoons very hot water. When cool, cover with ¾ cup plus 2 tablespoons cold water. Stir the gelatin into the water and let rest until the mixture becomes very thick.
- Step 3
In a saucepan over medium heat, cook the remaining 2 cups granulated sugar, honey and ½ cup water, stirring, until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer.
- Step 4
Meanwhile, with an electric mixer on medium speed, whisk the egg whites and salt until soft peaks form, about 4 minutes. With the mixer running, carefully pour the 240-degree sugar syrup down the side of the mixing bowl in a slow and steady drizzle. Continue whisking until the mixture has cooled slightly, about 2 minutes. Scrape in the gelatin mixture. Continue whisking until the mixture begins to thicken and quadruples in volume, about 10 minutes. Scrape the mixture into the prepared pan and smooth the top. Sift the remaining superfine sugar over the marshmallows. Allow marshmallows to set for 4 hours or overnight at room temperature.
- Step 5
Use cookie cutters or a knife to cut marshmallows into shapes or squares.
- Pomegranate variation: Eliminate the food coloring and skip Step 2. Stir the gelatin into 1 cup pomegranate juice and let it thicken. Proceed with Step 3.
Private Notes
Comments
I'm a professional confectioner, and re: goopy-ness, here are a couple of ideas. Honey is hygroscopic, attracting and holding water. Try cutting back on the recipe's other liquid, boiling to 245-248°, and whipping up to 16 minutes. The most easy, reliable recipe is Thomas Keller's French Laundry version. No thermometer needed and I've never seen it fail. It's very forgiving; I use it to teach kids and it's always worked even with measurement/technique mistakes
I'm about to become a rock star to kids and a pariah to parents at a school bake sale. Mine came out a little goopy, but I suspect that points more to my lack of skill -- and perhaps to my cheaply / lazily leaving out the saffron... If I made them again, I think I'd cookie-cutter them out and then dip in the colored sugar.
I've made dozens of batches of marshmallows (although none with honey yet), I'm guessing you didn't let the sugar come to 240F. More than a couple of degrees either way can cause goopy or stuff marshmallows. If you have a digital probe thermometer with an alarm on it, set it for 235, those last 5 degrees can go fast.
I’m an old hand at homemade marshmallows, and the high humidity that many are experiencing here is almost certainly a result of the egg whites. There are many other marshmallow recipes that don’t call for egg white, which will solve the goopiness and melting sugar. The downside of this is that the texture will be somewhat less tender and airy, but you can’t win ‘em all.
Zhanna: Made per recipe except for food coloring. Saffron made them a pretty pale yellow and we love the flavor. I tossed in powdered sugar after superfine soaked in and the edges were sticky. Still stickier than others I’ve had. Wax paper between layers would probably help. I assumed stickiness was due to not waiting for hot mixture to cool before adding gelatin mixture or not getting to 240. Can I get to 240 in altitude?
Made these per recipe. Love the saffron. Skipped the coloring because I had every color except yellow. Saffron made them a lovely pale yellow. I decided to toss them in powdered sugar when the superfine seemed to soak in. Not goopy but they took longer to fully set and they are stickier than my friend’s marshmallows. I assumed it was because I forgot to wait for the hot mixture to cool before adding the gelatin mixture or because I didn’t make it to 240 due to altitude or impatience.
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