Beet-Cardamom Marshmallows

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. 

I used some organic beet juice for the girly hue.  Thankfully the bright magenta beet juice lightenedd to a soft pink when the marshmallows were whipped.

canola oil
powdered sugar
1 C cold water, divided
2 t organic beet juice

3, 1/4-ounce envelopes unflavored gelatin

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

Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar over the oiled sides of the pan.  Place 1/2 C of water and 1 t of beet juice in a large mixing bowl. Sprinkle gelatin over water-juice mixture and allow to soften, 5 minutes.

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.

With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated add the spices and gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Spread the marshmallow into the prepared pan and with wet hands, smooth the top.

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.