Cardamom Dusted Satsuma Orange Mini-Marshmallows

I’ve eaten more marshmallows in the last two days than I have in years. I don’t buy things like marshmallows because then I will eat them simply because they are there. But this is different. These are for gifts. These are homemade. And they are minis, so they barely count. And… These have fresh squeezed satsuma orange juice in them so they are practically bursting with healthy mouth-watering goodness. And when nestled atop a frothy mug of hot chocolate, let me just say yum.

Cardamom Dusted Satsuma Orange Mini-Marshmallows

The Recipe

makes more mini-marshmallows than I cared to count

For the Bloom:

3 tablespoons (1 ounce or 4 packets) unflavored gelatin

2/3 cup (5 ounces) fresh squeezed satsuma juice

For the Sugar Syrup:

1/2 cup h20

4 ounces corn syrup or sugar cane syrup

16 ounces granulated sugar

pinch salt

End Seasonings:

3 tsp vanilla

1 TBS orange liqueur

1 tsp orange zest

1/2 tsp cardamom

food coloring if desired ( I used 3 drops yellow and one of red)

1 cup or so powdered sugar with a few dashes of cardamom for coating the pan and the marshmallows and a bit of vegetable oil for coating the pan

Instructions:

Line a 9×11 pan with parchment paper and brush it lightly with vegetable oil, and sprinkle with cardamom powdered sugar

For the bloom: sprinkle the gelatin in the bowl of a stand mixer. Add the fresh satsuma juice. Whisk or stir until no lumps remain. Set the bowl back into your mixer and fit the mixer with a whisk attachment.

For the sugar syrup: combine water, sugar, salt, and corn syrup into a 6-quart saucepan or larger. Do not stir. Cook over moderate heat until mixture reaches 240 degrees. (I do not own a candy thermometer, guess I need to add that to the Christmas list, so I sort of guessed- one recipe I read had the mixture cook for a much shorter time and didn’t bother with temperature so…)

Remove from heat and with the mixer on low-speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. It will be hot HOT hot, just shy of 240 degrees hot, so use caution and, trust me on this, resist the urge to taste (or touch in any way with your fragile shell of a body) the sugar syrup.  Once all the syrup has been added slowly turn the mixer to high and let it whip for 8-10 minutes, until it looks like a thick glossy meringue. Add vanilla seasoning mixture and food coloring and whip to combine.

For some reason the orange ‘mallows didn’t have the volume that the Imperial Stout ones did.  Perhaps I didn’t whip them long enough, but I suspect it is more likely using water rather than beer in the sugar syrup.

Pour the marshmallow into the pan and let it cure, uncovered, for 10-12 hours or overnight. You will be tempted to scrape every last bit out, don’t do it. Warm soapy water is your friend. Once you have most of the mixture out just put that bowl in the sink and soak it.

When the marshmallows are cured, dust generously with cardamom powdered sugar and turn the marshmallows out onto a cutting board. Cut into squares of equal size.

Marshmallows will keep in a covered container for several weeks.

Cardamom Dusted Satsuma Orange Mini-Marshmallows

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Ingredients

  

• For the Bloom:
• 3 tablespoons 1 ounce or 4 packets unflavored gelatin
• 2/3 cup 5 ounces <g class="gr_ gr_113 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="113" data-gr-id="113">fresh</g> squeezed satsuma juice
• For the Sugar Syrup:
• 1/2 cup h20
• 4 ounces corn syrup or sugar cane syrup
• 16 ounces granulated sugar
• pinch salt
• End Seasonings:
• 3 tsp vanilla
• 1 TBS orange liqueur
• 1 tsp orange zest
• 1/2 tsp cardamom
• food coloring if desired I used 3 drops yellow and one of red
• 1 cup or so powdered sugar with a few dashes of cardamom for coating the pan and the marshmallows and a bit of vegetable oil for coating the pan

Instructions

 

• Line a 9x11 pan with parchment paper and brush it lightly with vegetable oil, and sprinkle with cardamom powdered sugar
• For the bloom: sprinkle the gelatin in the bowl of a stand mixer. Add the fresh satsuma juice. Whisk or stir until no lumps remain. Set the bowl back into your mixer and fit the mixer with a whisk attachment.
• For the sugar syrup: combine water, sugar, salt, and corn syrup into a 6-quart saucepan or larger. Do not stir. Cook over moderate heat until mixture reaches 240 degrees. (I do not own a candy thermometer, guess I need to add that to the Christmas list, so I sort of guessed- one recipe I read had the mixture cook for a much shorter time and didn't bother with temperature so…)
• Remove from heat and with the mixer on low-speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. It will be hot HOT hot, just shy of 240 degrees hot, so use caution and, trust me on this, resist the urge to taste (or touch in any way with your fragile shell of a body) the sugar syrup.  Once all the syrup has been added slowly turn the mixer to high and let it whip for 8-10 minutes, until it looks like a thick glossy meringue. Add vanilla seasoning mixture and food coloring and whip to combine.
• For some reason the orange 'mallows didn't have the volume that the Imperial Stout ones did.  Perhaps I didn't whip them long enough, but I suspect it is more likely using water rather than beer in the sugar syrup.
• Pour the marshmallow into the pan and let it cure, uncovered, for 10-12 hours or overnight. You will be tempted to scrape every last bit out, don't do it. Warm soapy water is your friend. Once you have most of the mixture out just put that bowl in the sink and soak it.
• When the marshmallows are cured, dust generously with cardamom powdered sugar and turn the marshmallows out onto a cutting board. Cut into squares of equal size.
• Marshmallows will keep in a covered container for several weeks.

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