- 1/2 cup cold water
- 3 (1/4 oz.) packets Knox unflavored gelatin
- 2 cups granulated sugar
- 3/4 cup corn syrup
- 1/3 cup water
- 2 tablespoons finely minced rosemary needles (or 2 tablespoons mint leaves plus 2 drops of green food coloring)
Line the bottom and sides of a deep baking dish with plastic wrap and butter it. An 8-inch square dish or pan is nice if you want thick marshmallows.Add 1/2 cup cold water into a large bowl. Sprinkle gelatin over and let stand to fully dissolve, about 5 minutes. Meanwhile, add sugar, corn syrup, remaining 1/3 cup water and rosemary into a small saucepan. Heat over medium-high heat until mixture boils. Immediately add sugar mixture to dissolved gelatin in bowl and beat on high speed for 10 to 12 minutes until mixture turns fluffy and solid white. (In fact, it should billow up beautifully on to your beaters, so you'll have no choice but to stop mixing!)Pour the mixture into the prepared pan and spread into an even layer using a buttered offset spatula. Allow to set at room temperature for at least 2 hours.Dust a cutting board or sheet of plastic wrap on the counter with powdered sugar. Unmold marshmallow slab onto the cutting board and lightly dust top surface with powdered sugar to take the stickiness out of it. Butter a sharp knife and cut into desired size cubes; repeat buttering as needed to cut all marshmallows. Insert bamboo skewers into marshmallows to make roasting them easy! (Tip: Lightly coat the tips of the bamboo skewers with margarine to make it easier to slide marshmallows on them.)
For serving: Toast rosemary marshmallows over a tabletop grill and put them together with a square of ginger chocolate bar and graham crackers. Enjoy!