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Today’s recipe: Cardamom marshmallows
This recipe for cardamom marshmallows was born out of our cardamom hot chocolate recipe, which is absolutely delicious with whipped cream on top. But we couldn’t help but think that a delicious cardamom marshmallow on top would be an unbelievable way to bring ultimate cardamom flavor and squishy marshmallow texture to an already yummy mug of hot chocolate.
Speaking from experience, you also don’t need the excuse of hot chocolate to eat these marshmallows. They are yummy as a sweet treat on their own, or you could toast them and add them to s’mores. You could melt them down and use them for rice krispie treats. Trust me, whatever you can do with store-bought marshmallows, you can do with these ones, and it’ll be even more delicious. And you can feel accomplished because you made them yourself!
Soft and squishy skumfiduser
For some reason, marshmallows weren’t really something we thought we could make at home. But it turns out they’re really easy! And fun to make. I haven’t experienced much that’s more satisfying than cutting into a square of squishy marshmallows, so I’d highly recommend trying it if you haven’t before. And it’s not just making them that’s fun – they also have a very funny name in Danish! They’re called “skumfiduser”. The first part just means “foam”, which makes sense when it comes to marshmallows. The second part, “fidus” or “fiduser”, loosely translates to “trickster”. So they’re foam tricksters! 😂
Lightly spiced with cardamom
You could totally omit the cardamom and up the vanilla even more in this recipe for just vanilla marshmallows. But we had to make this recipe Scandinavian! So we added a bit of cardamom. It’s not an overwhelming amount, because it’s definitely not a taste that everyone loves, since it can get pretty floral. But Scandinavians love cardamom, and it’s a very popular spice in baked goods, like kardemummabullar. Plus, it goes really well with vanilla, so why not add a bit of both? If you don’t like it, though, maybe leave it out. While they’re lightly spiced, you definitely can’t miss it!
Ingredients you’ll need
For this recipe, you’ll need: gelatin (either powdered or in sheets/leaves), cardamom, vanilla extract, light corn syrup, sugar, water, and powdered sugar and cornstarch. We’d definitely recommend using sheet gelatin if you can get it, as it gives a better result. But you can use powdered gelatin too. We tried to develop the recipe with a vegetarian/vegan alternative, but haven’t quite perfected that recipe yet, as it’s a bit more difficult to work with compared to regular gelatin.
In terms of recipe substitutions, we use light corn syrup, but you can use golden syrup instead. Since this is easier to find in the UK, we’ve tested it with golden syrup, and it turns out perfect. The powdered sugar and cornstarch are necessary to stop the marshmallows from sticking together as you cut and store them. Otherwise, the ingredients are very straightforward and easy to find.
This recipe is a good base recipe for marshmallows that you can then use with other flavors. We’ll definitely be trying to make other flavors, and we’ll share those recipes as we develop them. But it’s a great opportunity to get creative and come up with your own marshmallows. You can also add food coloring if you want a more colorful marshmallow. It’s up to you!
How to make our cardamom marshmallows
To make these cardamom marshmallows, you should first line a nonstick square pan with butter or parchment paper. Then, heat up the sugar, some of the water, and the syrup together in a pan. This needs to be brought up to a temperature of 115 C or 240 F, which will take about 15 minutes. It should be lightly simmering so the water evaporates, but it doesn’t need to be vigorously boiling.
While that simmers, bloom the gelatin powder in 120 ml of cold water. If you’re using gelatin sheets, let them soak in water for about 10 minutes, then squeeze out the excess water and melt them in a saucepan with the measured-out 120 ml of water, until they turn into liquid. Transfer the gelatin to the stand mixer and start whisking.
When the sugar syrup is ready, carefully stream it into the gelatin, down the side of the mixer bowl. Whisk until really light and fluffy, which should take about 10 to 12 minutes. About 5 minutes in, you can add the vanilla and cardamom. Eventually, it will come away from the bowl in what looks like ropes, and that’s about when it’ll be done. Pour it into the pan and sprinkle the powdered sugar and cornstarch on top. Let it sit at room temperature overnight and uncovered. Then you can slice the block up into chunks and coat them in the powder, and enjoy!
Cardamom Marshmallows
Deliciously soft and squishy cardamom marshmallows that are perfect as a sweet treat on their own, or in hot chocolate or s'mores!
Ingredients
- 2 tbsp powdered sugar
- 2 tbsp cornstarch
- 120 ml light corn syrup (or golden syrup or even honey)
- 120 ml water
- 300 grams sugar
- 120 ml water
- 2 tbsp powdered gelatin (8 leaves/sheets)
- 2 tsp vanilla extract or vanilla paste
- 1/2 tsp cardamom
Instructions
- Grease a square 8×8 or 9×9-inch pan with butter/fat, or line with parchment paper, then make sure to also grease the parchment paper so it doesn't stick. Combine the cornstarch and powdered sugar in a bowl or a flour shaker and set aside for later.
- Heat sugar, 120 ml of water, and honey/syrup together in a pan to 115 C or 240 F. This will take about 10-15 minutes, so move on to the next steps in the meantime.
- Bloom the gelatin powder in 120 ml of cold water. If using gelatin sheets, let them soak in water for 10 mins, then squeeze out excess water and melt in a saucepan with the 120 ml of water until completely liquid.
- Transfer the gelatin to the stand mixer and start whisking. Then stream in the sugar syrup, down along the side of the bowl (not directly into the middle of the bowl).
- Whisk until really light and fluffy (10-12 minutes), adding the vanilla and cardamom once it’s looking fluffy (about 5 minutes in should be fine). It should come away from the bowl in what looks like ropes.
- Pour into the prepared pan, working quickly before it starts to set, and tap it a few times against the counter to make sure it’s even.
- Dust the top of the marshmallows with the cornstarch and powdered sugar mixture you prepared earlier.
- Let them set overnight at room temperature, uncovered (especially if they’re still a little bit warm).
- Tip them out of the pan and dust with more of the cornstarch and powdered sugar. Coat a knife with butter and slice into chunks. Coat them in the powder so they don’t stick to each other. Store in an airtight container for 3-4 weeks at room temperature.
