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Step 5Marshmallow Layer: Cook the Syrup
Into a saucepan, measure out:
240 grams sugar
140 grams glucose (corn) syrup
40 grams honey
20 grams agave nectar
60 grams water
1 tsp ground nutmeg
A quick note: In the pictures below, I've laid out all of the ingredients separately. When you prepare these marshmallows for yourself, it is much easier and more accurate to measure them all directly into the bowl.
Weigh out 10 grams of vanilla extract, and set aside.
Mix everything but the vanilla together, and heat it over medium-high heat on the stove. Your goal temperature is 252 °F (122 °C). Stir the mixture occasionally to ensure uniform distribution of all the ingredients.
When the target temperature is reached, pour the syrup into the bowl of the stand mixer and allow to cool (WITHOUT whipping) to 212 °F (100 °C).
240 grams sugar
140 grams glucose (corn) syrup
40 grams honey
20 grams agave nectar
60 grams water
1 tsp ground nutmeg
A quick note: In the pictures below, I've laid out all of the ingredients separately. When you prepare these marshmallows for yourself, it is much easier and more accurate to measure them all directly into the bowl.
Weigh out 10 grams of vanilla extract, and set aside.
Mix everything but the vanilla together, and heat it over medium-high heat on the stove. Your goal temperature is 252 °F (122 °C). Stir the mixture occasionally to ensure uniform distribution of all the ingredients.
When the target temperature is reached, pour the syrup into the bowl of the stand mixer and allow to cool (WITHOUT whipping) to 212 °F (100 °C).
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