Homemade Marshmallows

You can easily make these mint flavored (we love them in our hot chocolate) by substituting mint extract for the vanilla this recipe calls for, or experiment with other flavors—any extract in your cupboard will work, as will rose flower water and orange blossom water.

Ingredients:

• Vegetable oil, for greasing
• 4 packets (1 ounce total) powdered gelatin
• 2/3 cup cold water
• 2 cups plus 1 tablespoon light corn syrup
• 2 ¼ cups sugar
• 2/3 cup water
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• Cornstarch, for dusting

Instructions (makes one 9x13 inch pan of marshmallows, about sixty-three 1 1/4 inch square pieces):

1. Line the bottom of a 9-by-13-inch pan with a Silpat mat or parchment paper. Pour a nickel-size drop of vegetable oil in the center, and spread it all over the Silpat or parchment paper and up the sides of the baking pan. Set the pan aside. Connect the whisk attachment and bowl to a stand mixer.
2. Put the gelatin in a small microwave-safe bowl and add the cold water, stirring gently to combine. Set aside to soften. Pour the corn syrup into a medium microwave-safe container, such as a 2- or 4-cup Pyrex liquid measuring cup, and heat in the microwave until the syrup is quite warm (almost hot) and very liquefied. Set aside next to the stove.
3. Put the sugar in a medium heavy-bottomed saucepan (at least 2 quarts, but no more than 4 ½ quarts, or it gets too difficult to measure the temperature of the sugar syrup). Add the water, stirring gently, without letting any sugar syrup splash onto the sides of the pan. Cook over medium heat, stirring occasionally to help the sugar melt evenly.
4. Meanwhile, melt the gelatin in the microwave until liquid. Don’t overheat it. This will only take a few seconds—you may want to partially melt it, give it a stir, then melt it the rest of the way. Set aside next to the corn syrup.
5. Use a candy thermometer to carefully check the temperature of the sugar syrup. When it reaches 238 to 240 degrees F, immediately turn off the heat and add the warm corn syrup, mixing gently, then stir in the gelatin.
6. Pour the hot sugar mixture into the bowl of the stand mixer and whisk it on low for about 10 seconds to mix the ingredients. Increase the speed to medium and whisk until the mixture is frothy and pale throughout about 3 minutes. Increase the speed to high and whisk until the mixture turns white, about another minute. Add the vanilla and salt, whisk on low to blend, then increase the speed to high and whisk until the mixture is very thick and just warm, another 3 to 5 minutes. Pour the mixture into the prepared pan.
7. Allow the marshmallow to sit uncovered in a cool, dry place overnight to set and cure. (It will set up completely in 4 to 6 hours, but the flavor and texture will improve if you can muster the self-control to leave it overnight.)
8. When you’re ready to cut the marshmallows, dust the top with cornstarch, then turn the pan upside down on a cutting board. Peel off the Silpat mat or parchment paper and dust the top again with cornstarch. Spray a long, sharp knife with cooking spray and wipe off the excess (or just wipe the knife with a paper towel moistened with a little oil) and cut 12 (1-inch) strips across the length of the block (each strip will be about 9 inches long). Wash and dry the knife as necessary between cuts. Turn the strips so that one of their sticky sides faces up, dust with cornstarch, then flip them all over and dust the other sticky side. Line up 4 or 5 strips and cut them into 8 cubes each, then repeat with the remaining strips. Sift some cornstarch into a bowl and toss a handful of marshmallows at a time to lightly coat the sticky sides, then shake them gently to remove the excess. Repeat with the remaining marshmallows.

Stored in an airtight container at room temperature, the marshmallows will keep for 3-4 weeks.