It's a Marshmallow World in the Winter

My friends are well aware of my fondness for (bordering on obsession) for marshmallows. And if you were in attendance for NYE 2007-2008, are also aware that when a cooking activity calls for a candy thermometer, I generally fail. So when I read this recipe, which requires heating sugar to 240 degrees, I was skeptical. Sure it has only a few ingredients and appears to be incredibly simple. BUT it involves a candy thermometer. Not only do I not own such a device, but I also seem to be incapable of using one.

Fortunately, as the pictures suggest and my ineptitude notwithstanding, I was able to produce some delicious marshmallows, even though it did cost me my meat thermometer (which I used as a stand in for a candy thermometer and subsequently dropped into a pot of boiling sugar water). While I remain a dedicated fan of the jet puffed variety, these marshmallows are basically pure joy. And, the process is basically magic. There are only a few steps, and yet each one amounts to a complete transformation.

Additionally, there were a few close calls. First, the recipe calls for 3 packages of gelatin. Apparently it comes in 1/4 packages. Having never purchased gelatin, I was not aware. Fortunately I discovered this problem before I began the process, so I avoided the catastrophe of using 3 and 1/4 ounces of gelatin and used the correct 3/4 ounces.
Anyway, here is the recipe.

Ingredients
* Nonstick vegetable oil spray
* 1 cup cold water, divided
* 3 1/4-ounce envelopes unflavored gelatin (Note that this does NOT say 3 and 1/4 ounces. It says 3/4 ounces.)
* 2 cups sugar
* 2/3 cup light corn syrup
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract
* 1/2 cup potato starch
* 1/2 cup powdered sugar


Instructions
1. Line 13x9x2-inch dish (glass/metal/whatever) with parchment paper. (The recipe that I had said to use foil; don't do that. I hear it's a disaster.) I spray a little under the paper to help keep it in place as I'm pouring the marshmallows into the pan.

2. Coat parchment lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

3. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.

4. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to
blend, about 30 seconds longer.

5. Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

6. Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.