Marshmallows

Place gelatin in the bowl of the stand mixer, add ½ cup cold water to allow the gelatin to bloom while you prepare the sugar syrup.

In a small saucepan, combine the remaining ½ cup cold water with the sugar, corn syrup, and salt. Place over medium heat and cook for 4 minutes to allow the sugar to dissolve. Increase the heat to medium-high and continue to cook until the candy thermometer registers 240º F, about eight minutes. Remove from heat.

Turn the stand mixer on the lowest speed and slowly pour the sugar syrup down the side of the bowl into the bloomed gelatin. After adding all the syrup, increase speed a little at a time, for about a minute, until you get the speed to high. This is a precaution not to splatter 240º sugar out of the bowl and onto you.

Let her fly at high speed for 18 minutes for good, stiff marshmallows that will hold up to the campfire. You can go for 15 minutes for a softer, snacking marshmallow. You do not want to whip for less than 15 minutes.

Prepare the pan while the stand mixer is whisking. Combine powdered sugar and cornstarch in a small bowl. Very lightly grease the entire interior of the pan with a small amount of oil. Add about a third of the powdered sugar-cornstarch mixture to the pan. Cover the pan with aluminum foil and shake the pan to coat the pan’s bottom and sides.

Lightly oil the silicone of the spatula. When whisking is complete, use the oiled spatula to turn the mixture out into the pan and spread evenly. Dust the top with another third of the powdered sugar-cornstarch mixture. The final third of this mixture will be used in the next step. Let rest uncovered for four hours, up to overnight.

Turn marshmallow slab out onto a cutting board. You can give it a little help by pulling the ends up with your fingers. Using a very sharp knife, cut the slab into squares and toss the squares in the last third of the powdered sugar-cornstarch mixture. Store in an airtight container where they will last up to a month. They will dry out if left out.