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Cook Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:36Yield:3 dozen 1 1/2-inch marshmallowsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:36Yield:3 dozen 1 1/2-inch marshmallows
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:36
Servings:
36
Yield:3 dozen 1 1/2-inch marshmallows
Yield:
3 dozen 1 1/2-inch marshmallows
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 envelopes unflavored gelatin (6 3/4 teaspoons)1cupcool tap water, divided1 ½teaspoonsvanilla extract or seeds from 1 vanilla pod1 ¾cupsgranulated sugar½ouncefresh sage leaves (about 1/3 cup leaves)1/3 cup plus 2 tablespoons light corn syrup¼teaspoonkosher salt⅓cuppacked confectioners’ sugar for dusting
Cook Mode(Keep screen awake)
Ingredients
3 envelopes unflavored gelatin (6 3/4 teaspoons)
1cupcool tap water, divided
1 ½teaspoonsvanilla extract or seeds from 1 vanilla pod
1 ¾cupsgranulated sugar
½ouncefresh sage leaves (about 1/3 cup leaves)
1/3 cup plus 2 tablespoons light corn syrup
¼teaspoonkosher salt
⅓cuppacked confectioners’ sugar for dusting
DirectionsMix gelatin with 1/2 cup cool water in a small bowl, then stir in vanilla extract or seeds (no need to fully incorporate the vanilla seeds, if using; they will disperse later on).Grind sugar and sage in a food processor until the sugar is pale green and damp. Combine the sage-sugar with the remaining 1/2 cup cool water, corn syrup and salt in a large saucepan over medium heat. Stir with a fork until the syrup begins to simmer around the edges, about 5 minutes. Clip a candy or heatproof digital thermometer to the pot, increase heat to medium-high and simmer without stirring until the syrup registers 250 degrees F, 5 to 10 minutes more.Meanwhile, lightly coat an 8-inch square baking pan with cooking spray.Once the syrup hits 250 degrees , remove from the heat and transfer the thermometer to the bowl of a stand mixer. Scrape the hot syrup into the mixing bowl and let cool to 212 degrees , 8 to 10 minutes.Add the gelatin mixture to the syrup and mix on low speed with the whisk attachment for 1 minute. Increase to medium-high and whip until roughly tripled in volume and beginning to ball up around the whisk, about 10 minutes. Scrape the fluff into the prepared pan, cover with foil and refrigerate until firm, about 1 hour.To cut the marshmallows: Sift a bit of the confectioners' sugar over the top of the marshmallow, then invert the pan onto a cutting board and pry the candy loose with your fingers. Sift more confectioners' sugar over the exposed surface and rub until no longer sticky to the touch. Cut into 36 marshmallows with a chef’s knife, wiping the blade clean as needed. Put the remaining confectioners' sugar in a sealable bag and shake a few marshmallows at a time in the bag to coat.TipsMake Ahead Tip: Prepare through Step 5 up to 3 days ahead. Store finished marshmallows airtight at room temperature, with wax paper between layers, for up to 2 weeks.Equipment: Candy thermometer
Directions
Mix gelatin with 1/2 cup cool water in a small bowl, then stir in vanilla extract or seeds (no need to fully incorporate the vanilla seeds, if using; they will disperse later on).Grind sugar and sage in a food processor until the sugar is pale green and damp. Combine the sage-sugar with the remaining 1/2 cup cool water, corn syrup and salt in a large saucepan over medium heat. Stir with a fork until the syrup begins to simmer around the edges, about 5 minutes. Clip a candy or heatproof digital thermometer to the pot, increase heat to medium-high and simmer without stirring until the syrup registers 250 degrees F, 5 to 10 minutes more.Meanwhile, lightly coat an 8-inch square baking pan with cooking spray.Once the syrup hits 250 degrees , remove from the heat and transfer the thermometer to the bowl of a stand mixer. Scrape the hot syrup into the mixing bowl and let cool to 212 degrees , 8 to 10 minutes.Add the gelatin mixture to the syrup and mix on low speed with the whisk attachment for 1 minute. Increase to medium-high and whip until roughly tripled in volume and beginning to ball up around the whisk, about 10 minutes. Scrape the fluff into the prepared pan, cover with foil and refrigerate until firm, about 1 hour.To cut the marshmallows: Sift a bit of the confectioners' sugar over the top of the marshmallow, then invert the pan onto a cutting board and pry the candy loose with your fingers. Sift more confectioners' sugar over the exposed surface and rub until no longer sticky to the touch. Cut into 36 marshmallows with a chef’s knife, wiping the blade clean as needed. Put the remaining confectioners' sugar in a sealable bag and shake a few marshmallows at a time in the bag to coat.TipsMake Ahead Tip: Prepare through Step 5 up to 3 days ahead. Store finished marshmallows airtight at room temperature, with wax paper between layers, for up to 2 weeks.Equipment: Candy thermometer
Mix gelatin with 1/2 cup cool water in a small bowl, then stir in vanilla extract or seeds (no need to fully incorporate the vanilla seeds, if using; they will disperse later on).
Grind sugar and sage in a food processor until the sugar is pale green and damp. Combine the sage-sugar with the remaining 1/2 cup cool water, corn syrup and salt in a large saucepan over medium heat. Stir with a fork until the syrup begins to simmer around the edges, about 5 minutes. Clip a candy or heatproof digital thermometer to the pot, increase heat to medium-high and simmer without stirring until the syrup registers 250 degrees F, 5 to 10 minutes more.
Meanwhile, lightly coat an 8-inch square baking pan with cooking spray.
Once the syrup hits 250 degrees , remove from the heat and transfer the thermometer to the bowl of a stand mixer. Scrape the hot syrup into the mixing bowl and let cool to 212 degrees , 8 to 10 minutes.
Add the gelatin mixture to the syrup and mix on low speed with the whisk attachment for 1 minute. Increase to medium-high and whip until roughly tripled in volume and beginning to ball up around the whisk, about 10 minutes. Scrape the fluff into the prepared pan, cover with foil and refrigerate until firm, about 1 hour.
To cut the marshmallows: Sift a bit of the confectioners' sugar over the top of the marshmallow, then invert the pan onto a cutting board and pry the candy loose with your fingers. Sift more confectioners' sugar over the exposed surface and rub until no longer sticky to the touch. Cut into 36 marshmallows with a chef’s knife, wiping the blade clean as needed. Put the remaining confectioners' sugar in a sealable bag and shake a few marshmallows at a time in the bag to coat.
Tips
Make Ahead Tip: Prepare through Step 5 up to 3 days ahead. Store finished marshmallows airtight at room temperature, with wax paper between layers, for up to 2 weeks.
Equipment: Candy thermometer
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Nutrition Facts(per serving)58Calories14gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
