I’ve been talking about this recipe for way too long and it’s finally here!!! Homemade marshmallows with cardamom and orange zest are everything I imagined they would be. So much fluffier than store-bought marshmallows with the flavors of fall. The great thing about this recipe is that you can add whatever spices and flavors you want or keep them simple and make vanilla marshmallows. I know marshmallows can seem very intimidating and I’ll admit that I was scared to try them for the first time but they are so much easier than you think!!! You just need patience (as usual). Honestly, my kids were licking the spatula while I put aside the marshmallows to set so they got the immediate gratification they wanted. Get ready to impress yourself when you make these!
Quick kosher note: the gelatin used for this recipe is fish gelatin. I could not find kosher gelatin in my local grocery stores so I bought this kosher Pure Gelatin Fish Powder by Modernist Pantry on Amazon. This post is not sponsored and I am not making any money by linking to this kosher gelatin. I just wanted to make life easier for you.
As I always say when making candy, please use a candy thermometer!!
Whisk, whisk and keep on whisking! 10-15 minutes of whisking.
Just look at that beautiful marshmallow. Thick and glossy, like soft-serve vanilla ice cream.
How cute are my kiddies?!?!? I didn’t think they would like the cardamom and orange combo but they were all over it!
With the use of TONS of powdered sugar and corn starch, the marshmallows won’t be sticky and you can cut them into any shapes you want.
Fluffy pillows of sugar and spice and everything nice!
While I was making these marshmallows for this blog post, I added step by step videos to my InstaStory. You can watch the entire process on youtube below.
- 2 Tbsp unflavored gelatin powder + 1/2 cup cold water
- 2 cup sugar
- 1/2 cup water
- 1/4 cup orange zest (from 2-3 oranges)
- 1 Tbsp honey
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup cornstarch
- 1 cup confectioners sugar
- Combine gelatin and cold water in the bowl of a stand mixer. Let stand while preparing the sugar syrup.
- In a heavy saucepan, combine the sugar, water, orange zest, honey, cardamom and salt. Bring to a boil and cook, stirring occasionally, until 240 degrees F. (soft ball stage). Remove from heat immediately.
- Turn the mixer on low and slowly pour in the sugar syrup. Mix until combined then turn mixer to high and beat until thick and fluffy, around 12-15 minutes. Add the vanilla extract in the last minute of whisking. When finished, the marshmallow should look like soft-serve ice cream.
- Combine the cornstarch and confectioners sugar and sift through a fine mesh sieve. Lightly grease a sheet pan or a 9×13 dish then cover with the sugar/cornstarch mixture to coat the whole pan. Pour the marshmallow mixture into the prepared pan, spreading evenly with a lightly oiled spatula. Spray a large piece of plastic wrap and press again the marshmallow to smooth it out and keep the marshmallows covered completely.
- Allow marshmallows to sit at room temperature for at least 6 hours, preferably overnight.
- To slice the marshmallows, turn the pan onto a confectioners sugar dusted counter and the marshmallows will fall right out. Cut with a sharp knife dusted with more confectioners sugar. Once cut, lightly dust each marshmallow with more confectioners sugar.. You can also cut the marshmallows with cookie cutters.
- Store up to 3 weeks in an airtight container at room temperature.
- And just for fun: drizzle marshmallows with chocolate