Saffron Honey Marshmallows

Step 1

Place parchment or waxed paper on the bottom and sides of a 12 7/8-by- 17 3 /4-inch baking sheet. If using the food coloring, combine it with the superfine sugar in a small bowl; stir or massage with your fingers until color is evenly distributed. Sift half of the superfine sugar, with or without color, over the bottom of the pan.

Step 2

Using a spice grinder or mortar and pestle, finely grind 1 teaspoon granulated sugar with the saffron threads. Place in a bowl and cover with 2 tablespoons very hot water. When cool, cover with 3/4 cup plus 2 tablespoons cold water. Stir the gelatin into the water and let rest until the mixture becomes very thick.

Step 3

In a saucepan over medium heat, cook the remaining 2 cups granulated sugar, honey and 1/2 cup water, stirring, until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer.

Step 4

Meanwhile, with an electric mixer on medium speed, whisk the egg whites and salt until soft peaks form, about 4 minutes. With the mixer running, carefully pour the 240-degree sugar syrup down the side of the mixing bowl in a slow and steady drizzle. Continue whisking until the mixture has cooled slightly, about 2 minutes. Scrape in the gelatin mixture. Continue whisking until the mixture begins to thicken and quadruples in volume, about 10 minutes. Scrape the mixture into the prepared pan and smooth the top. Sift the remaining superfine sugar over the marshmallows. Allow marshmallows to set for 4 hours or overnight at room temperature.

Step 5

Use cookie cutters or a knife to cut marshmallows into shapes or squares.