Prepare to revolutionize your dessert game with a marshmallow recipe that's anything but ordinary! Imagine biting into a cloud-like treat that combines the bright, zesty punch of lemon with the sophisticated, herbaceous notes of fresh rosemary. These aren't your childhood campfire marshmallows – this is a culinary adventure that will transform how you think about this classic confection. Whether you're a seasoned baker or a curious foodie, these artisanal marshmallows are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary, chopped
- 2 packets unflavored gelatin
- Powdered sugar for dusting
Instructions
- Prepare a 9x9 inch baking pan by lining it with parchment paper and generously dusting with powdered sugar. Ensure the entire surface is covered to prevent sticking.
- In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water and let it bloom for 5 minutes. This allows the gelatin to absorb the liquid and become soft.
- In a medium saucepan, combine granulated sugar, corn syrup, and water. Heat over medium-high heat, stirring gently until sugar dissolves completely.
- Stop stirring and allow the sugar mixture to reach 240°F (soft-ball stage) using a candy thermometer. This process takes approximately 8-10 minutes.
- Remove the sugar syrup from heat and immediately add the bloomed gelatin, whisking vigorously to incorporate and prevent lumps.
- Add fresh lemon juice and chopped rosemary to the mixture, stirring to distribute the herbs and citrus evenly.
- Using an electric mixer, beat the mixture on high speed for 10-12 minutes until it becomes thick, white, and forms stiff peaks.
- Quickly pour the marshmallow mixture into the prepared pan, using a spatula to spread it evenly and smooth the top.
- Let the marshmallows set at room temperature for 4-6 hours or overnight until completely firm.
- Once set, dust the top with powdered sugar and use a sharp knife to cut into squares.
- Separate the marshmallows and dust all sides with additional powdered sugar to prevent sticking.
- Store in an airtight container at room temperature for up to one week.
Tips
- Temperature is Critical: Use a candy thermometer for precise sugar syrup cooking. Hitting exactly 240°F ensures the perfect marshmallow texture.
- Gelatin Blooming Technique: Always bloom gelatin in cold water before adding to hot syrup. This prevents lumps and ensures smooth incorporation.
- Whipping Matters: When beating the marshmallow mixture, patience is key. The full 10-12 minutes of whipping creates that signature fluffy, light texture.
- Herb Infusion Tip: Finely chop the rosemary to distribute the flavor evenly and prevent large herb chunks in your marshmallows.
- Cutting Hack: Use a sharp, clean knife dusted with powdered sugar to prevent sticking when cutting marshmallows.
- Storage Secret: Keep marshmallows in an airtight container at room temperature, separated by parchment paper to prevent sticking.
- Flavor Variations: Feel free to experiment with different herb and citrus combinations – lavender and orange could be a delightful alternative!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
