White Fluffy Stuff

February 25, 2018

The white fluffy stuff falling from the sky over the last couple of days has given me a craving for some other white fluffy stuff!  Marshmallows!



I came across the recipe for Cardamom Marshmallows in a great book I bought.  Scandinavian Gatherings by Melissa Bahen of LuluTheBaker.com.  I was hooked at Cardamom, and I wasn't disappointed.  I was pleasantly surprised how easy they were to make!  I mean, its not like popping open a bag of Jef-Puffed, but the effort is worth it!



1 doz Cardamom Marshmallows


3 packets of unflavoured gelatin

1 cup cold water

2 cups sugar

1/2 cup light corn syrup

1/4 tsp. table salt

2 tsp. vanilla extract

1/2 tsp cinnamon

1/4 tsp. ground cardamom (I added a touch more)

1/4 cup confectioners sugar

1/4 cup corn starch

*candy thermometer


1.  In a large bowl with an electric mixer or in a stand mixer with the whip attachment, sprinkle the gelatin over a 1/2 cup of cold water.  Let is stand until all the gelatin is fully dissolved


2.  Meanwhile in a medium saucepan over medium heat, combine the remaining 1/2 cup of cold water with sugar, corn syrup and salt.  Whisk until the sugar is dissolved, then increase the heat to medium-high and allow the mixture to boil until it reaches 240 degrees F on a candy thermometer.


3.  With the mixer on slow speed, slowly pour the hot sugar syrup into the gelatin mixture.  When all the syrup has been added turn the mixer on high speed, and whip the mixture until it is thick and white and has increased in volume, about 12 minutes.


4.  Turn off the mixer, add the vanilla, cinnamon, and the cardamom, and whip 1 more minute until incorporated.


5.  In a small bowl, combine the confectioners sugar and cornstarch.  Lightly spray a 9x13 baking pan with non stick cooking spray, then use a sifter to sift some of the confectioners sugar over the pan to coat the bottom and sides.  Spread the marshmallow mixture evenly in the pan, then sprinkle with more confectioners mixture (leaving some for the sides later).


6. Allow the marshmallows to sit uncovered at room temperature until firm, at least 3 hours.  Cut the marshmallows into squares with a paring knife and dip the ends in the remaining confectioners mixture.  You can store in a ziploc bag.  I put the rest of the sugar/starch mixture in the ziploc bag to keep them from sticking.  





But then, add the marshmallows to the homemade hot chocolate!  It just takes it to the next level!


Just so we're clear... you may not want to serve this cup of goodness with a sweet dessert.  The cup of goodness is dessert all on its own!  I adapted the homemade hot chocolate recipe from the same book; Scandinavian Gatherings.


Homemade Hot chocolate

6 Servings


6 cups milk (1-2%)

1 cup good quality semi-sweet chocolate chips

1/4 cup sweetened condensed milk

pinch of table salt (someone could explain why - 'cause I have no clue)

I add a pinch of cardamom - cause why not?


In a medium saucepan over medium heat, combine the milk, chocolate, condensed milk, and salt.  Stir occasionally until the chocolate is melted and the beverage is hot.  Divide it up, top with marshmallows.  Calgon, take me away...



My homemade hot chocolate with cardamom marshmallows was a lovely way to greet the snow this morning!  My kids LOOOOOVED this recipe.  Hope you get a change to try it!





Please reload