Marshmallows

 1/2 cup (125 ml) cold water

 3 envelopes (21 g, or about 3 Tablespoons) unflavored gelatin [1]
 2/3 cups (157 ml) corn syrup
 2 cups (400 g) granulated sugar
 1/4 cup (62 ml) water
 1/4 teaspoon (1.5 g) salt
 1 to 3 tablespoons (15 to 45 ml) vanilla extract or other flavorings (try amaretto, grand marnier, or
almond extract)
 2 cups (240 g) powdered sugar
 Corn flour (cornstarch)
 Confectioner's sugar (powdered sugar)
 Food colorings (optional)

Prepare a mixture of equal parts powdered sugar and cornstarch or corn flour. Mix with a cup or

more of each in a bowl and keep it handy.

1. Prepare your pan(s).

o Optional: Line your pan with plastic wrap, waxed paper, or baking paper for easier release.
o Thoroughly spray the pan or plastic wrap with cooking spray or pour some oil in and spread it
all over with your hands or a pastry brush. Make sure the entire surface is well oiled.

Dust the oiled surface generously with the cornstarch and powdered sugar mixture. Tap the excess
back into the bowl and reserve it for later.

Pour the 3 envelopes of gelatin into the bowl of an electric mixer.

Put 1/2 cup cold water into the bowl with the gelatin

Let the gelatin and water sit for about 10 minutes while you prepare the sugar and corn syrup

mixture. The gelatin will "bloom" during this time.

Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan.

Bring the mixture in the saucepan to a boil.

Place a candy thermometer in it and watch for the temperature to reach exactly 117°C/244°F (in the

soft ball stage).

Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While

mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.
 Add the vanilla extract or another flavoring at the end of the 15 minutes. Add food coloring, if desired,

at this stage, too.

Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon, or spatula before

beginning.

Sprinkle more cornstarch over the top and, if you want, cover with another piece of plastic or

waxed paper and press the mixture into the pan.

Let the marshmallows sit for about four hours at room temperature.

Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled

with more of the cornstarch mixture. Sprinkle more cornstarch on the side that is now on top.

Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie

cutters to cut the marshmallows into shapes. Separate the pieces so they don't stick back together.

Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.

 Watch the temperature carefully for the best marshmallows.

 Let bowls and utensils soak in hot, soapy water for cleanup.
 Your marshmallows will take on the shape of your pan. If you want, you can pour them into shaped
molds instead. Be sure they are well oiled and coated with the cornstarch mixture.
 Oil and dust with cornstarch your hands and any utensils that will come in contact with the
marshmallow. It is very sticky.

A heat diffuser on the burner of an electric stove.

A heat diffuser between the burner and the small saucepan will help the sugar and corn syrup mixture
to heat evenly.