Corn Syrup 14 ounces corn cobs (from about 4 ears), sliced into 1" thick rounds 42 ounces water,

preferably filtered 1 Tahitian vanilla bean, split and scraped 3 ounces su!ar 2 tsp kosher salt "n a medium pot, combine the sliced corn cobs and water# $rin! the water to a boil, then reduce heat to medium and simmer !ently until the water has reduced by half% about thirty minutes# &se a pair of ton!s to fish out the corn cob pieces% discard# 'dd the vanilla bean and see scrapin!s, su!ar, and salt# (tir constantly until the su!ar dissolves# (immer for twenty minutes, or until the mi)ture has taken on a thick, syrupy consistency# *ool# (tore indefinitely in the frid!e alon! with the vanilla bean# &se in any recipe that calls for corn syrup# The syrup does have a tendency to recrystalli+e over time, so use with caution in candy makin!# "f you notice the syrup has be!un to recrystalli+e, you can either microwave it or rewarm on the stove with a few tablespoons of water to brin! the solution back into balance# Lucky Charms Mashmallows 1 3,4 ounce !elatin - ounces cold water 2 ounces old fashioned oats (omit for !luten free) 1 Tahitia vanilla bean, split and seeds reserved 1 ounces water 12 ounces homemade corn syrup 3. ouncves su!ar 1,2 tsp kosher salt 1Tsp vanilla e)tract 1,4 tsp oran!e flower water 2 small drops of almond e)tract (1,- tsp) optional/ food colorin! 0ave two li!htly !reased cookie sheets standin! at the ready# *ombine the !elatin and water to!ether in the bottom of a stand mi)er bowl# (et aside# "n a lar!ish, heavy bottomed pot, combine the water, vanilla bean and oats# $rin! to a simmer and cook for about ten minutes# (hut off the heat and strain out the solids# 1iscard the solids (or um, have a bowl of oatmeal2) and combine the vanilla oat3water, corn syrup, su!ar, salt, and vanilla bean scrapin!s# (et over medium heat and stir !ently until the mi)ture starts to simmer# 4eep cookin!, undisturbed, until the mi)ture reaches 24.5 on a candy thermometer# 6ou may notice the mi)ture be!innin! to crystalli+e a little around the ed!es, but that is a !ood thin!# 7hen it does, shut off the heat and let it stand until it cools to 21.5# This is important# 8nc ethe mi)ture has cooled to 21.5, and takin! a !oodle amount of caution

as this mi)ture is still super hot, pour all of it into the mi)in! bowl with the awaitin! !elatin# ('!ain, if you notice the mi)ture is crystalli+ed, don9t worry:) ;it the bowl with the whisk attachment and crank it up to medium3heat speed# 6ou are !onna let this thin! whip it, whip it !ood until the mi)ture has really increased in volume# 'lso add in the vanilla e)tract, oran!e flower water, and almost e)tract# "f you9ve made marshmallows before, you9ll notice it may not seem as fluffy as normal and has, perhaps, a !rainy te)ture# That9s all fine# (hut off the mi)er# "f you9re <ust makin! white marshmallows, simply put half of the fluff onto each sheet pan, then spread it as thinly as you can with a spatula# "f you9d like to make different colors, simply divide the mi)ture into as many bowls as you9d like colors and stir food colorin! into each# Then <ust spread each color across a patch of the cookie sheet% it9s okay if the colors touch each other, you will separate them when it9s time to cut the marshmallows# (et the trays of marshmallows in a dry, well ventilated location where you feel safe leavin! them, uncovered, for twenty four hours# =o powdered su!ar on top# =o plastic# 6ou now have two choices and two different courses of action# To either cut the marshmallows into shpes with a cutter, or to cut them into s>uares or diamonds with a knife# To cut into shapes 'fter the marshmallows have dried for 24 hours, peel the bi! sheet of marshmallows up from the cookie sheet# &se a cookie cutter to stamp the marshmallows into shapes% it9s easiest to punch the cutter throu!h the sli!htly damp side, not the crusty side# Transfer the marshmallow cut outs to a parchment lined cookie sheet, damp side up# 'llow them to dry for another 24 hours or up to 4-# The lon!er you let them dry, the crisper they will become# They9re ready when you are# To cut into squares or diamonds 'fter the marshmallows have dried for 24 hours, pel the bi! sheet of marshmallows up from the cookie sheet# ;lip the marshmallows over and allow them to dry another 24 hours# 't that time, transfer the marshmallow sheet to a cuttin! board and use a sharp knife to cut into your s>uars, diamonds, or into irre!ular bits# $ear in mind, cereal marshmallows are smaller than you think# 'fter cuttin!, they will need yet another 24 hours to dry (they re>uire e)tra dry time because less of their surface area has ben e)posed to the air)# 6ou may find, dependin! on temperature and humidity in your kitchen, theyu tak emore or less time to dry# (tore the marshmallows, indenfinitely, in a plastic ba! or airti!ht container# "f you9d like to store them for eternity, do so in the free+er#