Ingredients
Scale
21 grams halal gelatin, I use Rossmor
4 ounces (1/2 cup) cold water
3/4 cup corn syrup (I used a combo of light and dark)
1/4 cup honey
2 cups sugar
1/2 cup water
1/4 tsp salt
Instructions
- Pour the gelatin into the bowl of a stand mixer. Pour the water over and let it sit while you prep your sugar syrup.
- Prep your pan. Grease a 9” square pan. Place parchment paper over it, making sure the parchment is well-oiled. Make a top for the pan with the parchment and oil as well. Set this aside.
- Mix the ingredients in a saucepan, then heat over medium heat. Once the mixture starts to heat, do not mix it or touch it again. You can use a wet silicone brush to wipe down the sides, but that’s it. Once it begins to boil, cover it and let it boil for about 5 min. Take the cover off and then put a thermometer in it. Heat until it reaches 240 degrees.
- Break up the gelatin in the stand mixer and get it ready for beating with the wire whisk attachment.
- Once the sugar reaches 240 degrees, carefully pour it into the mixer while whisking on a slow speed. Once all the syrup has been added, turn the speed up to high and let it go for about 10 min or until the bowl is no longer hot and you’ve got marshmallow fluff. This is when you can add your flavor and color. I added pomegranate extract, but you can add vanilla or any other flavor you want. Let it incorporate.
- Pour the mixture into the prepared pan, cover, and let it sit overnight. The next day, prep a cutting board with plenty of powdered sugar. Sprinkle powdered sugar over the marshmallows. Brush a knife with oil to prevent sticking, then cut the marshmallow into pieces. I rolled the marshmallows in rose petals and powdered sugar. Store in an airtight container. Yum yum.
Notes
Goes great with some Afghan chai.
