Marshmallows with Variations Recipe

How to make it

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• Line a rimmed baking sheet with parchment paper.
• Dust parchment generously with potato/cornstarch.
• Have the candy thermometer ready for use.
• Put 1/3 cup water, 1 1/4 cups sugar and corn syrup into a medium sauce pan over medium heat.
• Bring to a boil, stirring until sugar dissolves.
• Once sugar dissolves, continue to cook, without stirring, until mixture reaches 265 degrees on the candy thermometer (about 10 minutes).
• While syrup is cooking, sprinkle the gelatin over the remaining cold water.
• Let sit for about 5 minutes, until spongy.
• Heat in microwave for 30 seconds to liquify OR dissolve in pan over low heat.
• Fit stand mixer with whisk attachment and beat egg whites on medium-high speed until firm but still glossy.
• When syrup reaches 265 degrees, remove from heat.
• With mixer on medium speed, add the syrup, pouring it between the spinning beaters and sides of bowl.
• Add gelatin. Beat 3 minutes more.
• Beat in the vanilla extract.
• Scrape mixture onto baking sheet, spreading to corners but keeping at 1" height.
• Pan will not fill. Lift excess parchment to meet edge of batter.
• Rest bowl to keep paper in position.
• Dust marshmallows with potato/cornstarch.
• Let cool in a dry place for 3 to 12 hours.
• Once cool and set, cut marshmallows with a long, thin knife, rinsing often.
• Have big bowl with remaining potato/cornstarch handy.
• Cut marshmallows into shapes and drop into the bowl.
• Toss to coat every so often and then toss from hand to hand to remove excess starch.
• Transfer to a serving bowl.
• Cut and coat the rest of the batch.
• STORE marshmallows in a cool, dry place. Don't cover them tightly. They last about a week.
• FRUIT: Reduce vanilla to1/4 teaspoon. Fold in generous 1/3 cup pureed fruit to batter.
• PUMPKIN-SPICE: Whisk together 1/2 cup unsweetened canned pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch freshly grated nutmeg and a pinch of ground allspice. Fold into batter.