Sunday, February 27, 2011
Being a permanent resident of Testosterone Land, I occasionally find myself wanting to use tulle and make things that are pink! Last night I was feeling outnumbered by the Mann boys and decided to retreat to my kitchen and whip up some pink marshmallows.
1 C cold water, divided
2 t organic beet juice
2 C organic raw sugar
2/3 C blue agave nectar
1/4 t pink Himalaya salt
1/2 t ground cardamom
dash of ground ancho chili
Place remaining water, beet juice, sugar, blue agave nectar, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.
Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours or overnight, if possible.
Because these marshmallows have such a strong aroma, they pair well with a spiced hot chocolate.