Name: Cardamom Marshmallows
Prep time: 20 min
Cook time: 15 min
Cuisine: Chicago
Ingredients: 2 tbsp + 1 tsp gelatin; 1 1/2 cups sugar; 1/2 cup water; 1/4 cup glucose; 5 ea eggs whites; 1/4 tsp cardamom; cooking spray; 1/2 cup cornstarch; 1/2 cup powdered sugar

Chicago

Whisk

Bowl

Spatula

Sprinkle gelatin over 1/4 cup of cold water.

Combine sugar, water and glucose in a pot. Bring to 140C or 185F.

When boiling sugar mixture comes to 130F, beat egg whites in a standard mixer with whisk attachment on medium high until medium peaks form.

Once sugar mixture reaches 140C (185F), remove off heat and carefully stir in the gelatin.

Turn the mixer down the medium low, slowly pouring the sugar mixture down the side of the bowl. Once all has been added, turn the mixer up to medium-high, add the cardamom and mix for another 5-10 minutes or until the bottom of the bowl is just warm. While the mixer is going, prepare sheet trays for the marshmallows.

Mix together the cornstarch &amp; powdered sugar in a bowl.

Spray a cookie sheet with cooking spray, lay parchment on top and spray again making sure to spray the sides of the pan so that the marshmallows will not stick. Sprinkle a bit of the cornstarch/powdered sugar mixture over the parchment.

Feel the bottom of your mixing bowl with marshmallows inside. When it is still warm but not hot, remove it from the mixer and spread evenly onto the sheet tray with a spatula. Allow to cool for 2 hours. Once cool, sift the cornstarch/powdered sugar mixture over the top before cutting.

Cardamom Marshmallows

Utensils needed:

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