Name: Gourmet Marshmallows
Prep time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 1/4 c. confectioners' sugar; 1/4 c. cornstarch; vegetable oil; 2 envelope unflavored gelatin; 1 1/2 c. granulated sugar; c. light corn syrup; 1 tsp. mint extract; 6 tbsp. cocoa; 1/4 c. cocoa; 3 tbsp. hot water; 1 c. water; 2 tbsp. lavender; 6 tbsp. instant espresso; 1 c. boiling water

Step 1In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside.

Step 2Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside.

Step 3Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes.

Step 4Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight.

Step 5Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations.

Step 6Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds.

Step 7Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture.

Step 8Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.

Step 9Coffee Marshmallows: Before beginning steps above: In a small bowl, dissolve instant espresso in boiling water. Set aside to cool to room temperature. In Step 2, substitute reserved espresso in both instances where water is called for.

Gourmet Marshmallows

Ingredients

Peppermint Marshmallows

Chocolate Marshmallows

Lavender Marshmallows

Coffee Marshmallows

Directions

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