Marshmallows

Ingredients:

-3 Tbs. unflavored gelatin

-1/3 cup water

-2 cups sugar

-1/2 cup corn syrup

-1/2 cup hot water

-2 egg whites (optional)

-1/2 tsp. salt

-1 tsp. vanilla bean paste

-In the bowl of an electric mixer fitted with the whisk attachment, add the gelatin and pour the 1/3 cup water over it. Let it rest there on the mixer stand until the sugar syrup is ready. Make sure the gelatin is completely saturated with water before you add your sugar syrup. Also make sure that the whisk attachment is already in place, because once the syrup gets to temperature, you won’t have time to do this without burning yourself.

-In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, and hot water. Melt the mixture until the sugar has completely dissolved. Raise the heat to medium-high and allow the mixture to boil. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming. Clip on a candy thermometer and heat to 250 degrees.

-At the same time you’re heating the sugar syrup, beat the egg whites with the salt until they hold a stiff peak in a separate bowl. Set egg whites aside.

-Bring the hot sugar mixture to the bowl of the stand mixer. Set the mixer speed to medium-low and slowly add the hot sugar mixture, gently pouring it down the side of the bowl to avoid both splashing and scorching the gelatin.

-Raise the mixer speed to high and beat until the mixture has started to stiffen and has doubled in volume. Add the egg whites, if using, and the vanilla paste. Mix until light, white, and fluffy. At this point, you’ve got options:

-Option 1: Plain

-Cover a sheet pan with aluminum foil and sprinkle the foil with ½ cup cornstarch, making sure to cover every inch. Spray a plastic spatula with nonstick spray and scoop the entire marshmallow mixture onto the sheet pan. Using an offset spatula, also prayed with nonstick spray, smooth the marshmallow out into an even layer. Work fast, because it tightens up quickly. Let the marshmallow dry for at least 4 hours or overnight. Using a very sharp knife, a pizza cutter, cookie cutters, or scissors-each sprayed with nonstick spray- cut the marshmallow into bite-sized pieces. Dredge each piece in cornstarch, making sure each cute edge is covered. Store in an airtight container for up to 2 weeks.

Option 2: Shapes

-Pipe marshmallows in a piping bag with different shaped tips. Pipe Peeps, roll in dyed sugar.

Option 3: Flavors

-Add 1 tsp. of extract to the marshmallows at the end of mixing.

-Raspberry- replace the initial 1/3 cup water with ¼ cup raspberry puree and ¼ cup water. Also, add 1 extra teaspoon of gelatin.

-Chocolate- replace the initial 1/3 cup water with ½ cup warm hot chocolate that’s been combined with ¼ cup of unsweetened cocoa powder. Add 1 extra teaspoon of gelatin. Dredge in cocoa powder instead of cornstarch.

-Maple- Replace granulated sugar with an equal amount of maple sugar.

-Add-ins- Add nuts, toasted coconut, chocolate chips, peppermint, etc. after you’ve added the egg whites.

-Peanut butter- Add 3 Tbs. smooth peanut butter with the gelatin and proceed as your would for regular marshmallows. This version may need to set for a longer time.