These marshmallows are sweetened with honey and regular sugar and are flavored with cardamom and orange. They’re delicious on their own, and even better toasted and smashed between graham crackers with a slab of chocolate.
Natural Sweeteners vs. Regular Sugar
I set out to make a honey-sweetened marshmallow. But through my testing, I found using only honey to sweeten them threw off the texture and flavor. I tested and tested trying to find a good balance of flavor and texture and along the way I ran into a few issues.
Using 100% honey for sweetness created a potent honey flavor, even the biggest honey lover would be turned off by.
Using 100% pure maple syrup created a marshmallow that was too soft.
As much as I love using natural sweeteners whenever possible, I draw the line when it starts to negatively impact the integrity of a recipe, whether that’s flavor, texture, balance, or any combination of those three.
So for these marshmallows I found I needed a balance of natural sweetness (honey) and regular sugar. This combination is largely important for the flavor of these marshmallows, but is also important for the texture.
Flavoring Marshmallows
These marshmallows get quite the flavor twist from orange and cardamom (they are delicious!) but you can use whatever zest or spices you like. Try lemon or lime zest and play around with warm spices as well as spicy spices!
A note on the orange zest:
If you’re an orange person like I am, then stick to the 1 teaspoon of zest. But if you’re a bit sensitive, like my taste tester G, then start off with a ½ teaspoon. Remember last time he taste tested for me? “Hmm basil-y,” well this time all I got was, “very orange-y”. I can’t decide if it’s the first thing he tastes, or the most abundant, I just appreciate the participation. Either way these marshmallows are delish and even better when toasted over a fire.
To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!
½-1teaspoonpacked minced fresh orange zest,depending on preference
Instructions
Line a 9×13-inch baking dish lengthwise with a long 13-inch wide piece of aluminum foil. Arrange a second 9-inch wide piece of foil perpendicular across first sheet, to create a sling. Push foil into corners, flush against the pan; coat with nonstick spray.
Whisk together ½ cup confectioners’ sugar and cornstarch in a bowl; set aside.
Pour ½ cup water into the bowl of stand mixer fitted with the whisk attachment. Sprinkle gelatin over water and let stand until gelatin is absorbed, about 15 minutes.
Meanwhile, combine remaining ¼ cup water and honey in medium saucepan. Carefully pour granulated sugar and salt into center of saucepan, avoid hitting sides of pan.
Bring mixture to a boil over medium-high heat (without stirring or agitating the mixture), and cook, gently swirling saucepan, until sugar has dissolved completely and mixture registers 242F°, 6–7 minutes.
Turn mixer speed to low and carefully pour hot syrup into gelatin mixture, try to avoid whisk and bowl.
Gradually increase speed to high and whip until mixture is very thick and coats the whisk, 10–11 minutes, scraping down bowl as needed.
Add vanilla, cardamom, and zest and mix until incorporated, 15 seconds, scraping down bowl as needed.
Quickly scrape mixture into prepared pan using greased rubber spatula then smooth top with a greased metal spatula.
Sift 2 tablespoons confectioners’ sugar mixture over marshmallow. Cover with plastic and let sit overnight at room temperature until firm.
Lightly dust a cutting board with 2 tablespoons confectioners’ sugar mixture and lightly coat a large knife with nonstick spray.
Turn marshmallow out onto cutting board and remove foil. Sift 2 more tablespoons confectioners’ sugar mixture over marshmallow then cut into 1-inch-wide strips. Cut each strip crosswise into 1-inch squares.
Working with 4–5 marshmallows at a time, toss marshmallows in bowl with remaining confectioners’ sugar mixture to coat, then transfer to a fine-mesh strainer and shake to remove excess powder.
Notes
Store marshmallows in an airtight container for up to 2 weeks.
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Pin This Recipe
Love this recipe and want to save it? Pin this recipe!
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
