November 30, 2018
For our team meeting this week, Brandi surprised us and made hot chocolate with HOMEMADE rose cardamom marshmallows! To explain how good they were, here's a direct quote from Taylor: "I'm basically making out with this marshmallow right now..."
Makes 16 large marshmallows!
Grease an 8x8 pan with a little coconut oil and line with parchment paper, allowing the paper to hang over the sides to use as handles. Dust pan with arrowroot starch.
In a large bowl or stand mixer (fitted with whisk attachment), add ½ cup cold water, sprinkle gelatin over water, and set aside.
While gelatin is blooming, in a medium saucepan over medium heat add honey, remaining water, rose water and salt, gently stirring to combine.
Attach your candy thermometer to the saucepan and heat mixture to 240 degrees F.
Remove honey mixture from heat and with your mixer on low, slowly add to gelatin.
Once all of the honey mixture has been added, increase your mixer to high and whip until you have a soft and fluffy consistency. You’ll had the ground cardamom and vanilla extract during this stage.
Pour mixture into your prepared pan and smooth the top.
Sprinkle the top of your marshmallows with crushed dried rose petals and a little more ground cardamom, then finish with a light dusting of arrowroot starch.
Allow marshmallows to set, approximately 4 to 6 hours.
Once marshmallows have set, cut into squares using a sharp knife.
Cutting tip: Dip a paper towel in a little coconut oil and wipe your knife blade with the oiled paper towel. This will help marshmallows from sticking to your knife.
Finally, add cut marshmallows to a large bowl and coat with more crushed rose petals and a little arrowroot starch.
Add these rose marshmallows to Katie’s Thickest, Yummiest Hot Cocoa recipe!
Magic + flower petals,