Mellow Time Marshmallow
This recipe was designed with my littles in mind. I wanted to be able to offer my kids some of the herbal goodness we grow here in the gardens without the pressure of ingesting a pill or a tincture or trying a new food. I will be posting my simple syrup recipe here the next chance I get.
Ingredients:
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup lavender thyme simple syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray
Begin by placing the gelatin in the bowl of a stand mixer with 1/2 cup of water, and keep the whisk attachment nearby.
Combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt in a small saucepan. Cook covered over medium-high heat for 3 to 4 minutes. Then, uncover, attach a candy thermometer, and continue cooking until it reaches 240 degrees F, about 7 to 8 minutes. Remove from heat promptly at this stage.
Start the mixer on low speed and slowly pour the sugar syrup into the gelatin mixture while it’s running. Increase the speed to high and whip until thick and lukewarm for about 12 to 15 minutes. Add vanilla in the final minute of whipping. Prepare the pans as follows while the mixture is whipping.
For regular marshmallows: Combine confectioners’ sugar and cornstarch. Spray a 13 by 9-inch baking pan with nonstick spray, coat with the sugar mixture, and save the rest for later.
Pour the mixture into the pan, spread evenly, and dust the top with the remaining sugar mixture. Let it sit uncovered for at least 4 hours.
Transfer the marshmallows to a cutting board, cut into 1-inch squares, and dust all sides with the sugar mixture. Store in an airtight container for up to 3 weeks.
For miniature marshmallows: Combine confectioners’ sugar and cornstarch. Line sheet pans with parchment paper, spray, and dust with the sugar mixture.
Pipe the mixture onto the sheets, leaving space between each strip. Sprinkle with the sugar mixture and let it set for 4 hours.
Cut into pieces and dust with sugar before storing in an airtight container for up to a week.
