- ½ tsp Rumi Saffron
- 3 packets of unflavored gelatin
- 1 cup superfine sugar
- 1 cup organic honey
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup of ice cold water
- 1/2 c confectioners or powdered sugar
- 6 drops yellow food coloring (optional)
- Cooking spray
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Grind Rumi Saffron into a powder. Place in a small bowl with ½ cup water. Let stand for five minutes.
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Coat a 7 X11 pan with cooking spray. Dust generously with powdered sugar and set aside
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In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with the steeped saffron and water.
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In a medium pan, combine the other 1/2 cup of water, sugar, honey and salt.
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Clip on a candy thermometer to the side of the pan.
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Over medium heat, stir until the sugar dissolves,
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Raise the heat to high and cook until the syrup reaches 240 F.
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Remove from the heat and carefully pour into the mixer.
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Slowly raise the speed to high and whip until the mixture is very thick and creamy, about 12 minutes
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Add in the vanilla extract and food coloring (if using) and whip for one more minute until combined. Note: the marshmallows will be a light yellow without the food coloring; if you prefer them to be similar to marshmallow chicks, the food coloring will be required.
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Spread the marshmallow evenly into the prepared pan, using a greased spatula.
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Dust the top of the marshmallows with powdered sugar. Let dry out overnight.
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Put the marshmallows on a cutting board and slice them in squares. Dust them with more confectioners' sugar.
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Marshmallows will keep up to two weeks in an airtight container at room temp.
