Saffron & honey marshmallows

Saffron & honey marshmallows

From
The Artisan Marshmallow
Makes
50
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 good pinches saffron threads
400g caster sugar
150g honey
2 tablespoons powdered gelatine
70g egg whites, at room temperature
edible gold leaf, to decorate

Coating

Quantity Ingredient
30g icing sugar
30g cornflour

Method

  1. Lightly spray 3 large trays with oil. Put the saffron in a shallow microwave-safe bowl and cover with 160 ml warm water. Set aside to cool.
  2. Combine 345 g of the sugar, the honey and 125 ml water in a medium, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over the saffron mixture and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  6. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 12–14 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Scrape the whisk attachment with a spatula to remove the saffron threads that have caught there, and fold them back into the mixture.
  7. Spoon dollops of the marshmallow mixture onto the oiled trays. Stand for 1–2 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together. Dust the marshmallows very lightly with coating, dusting off the excess. Using a small dry brush, very carefully dab a little gold leaf onto each marshmallow.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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