marshmallows

this is one of those things that can go very well, or very bad, depending on how well you follow directions. after doing some internet research, it seems that this recipe has seriously flopped for a lot of people-- most of whom end up sticking by an egg-less marshmallow recipe. i had no problems with this, aside from the frenzied organization of ingredients during the sugar-boiling process. they tasted WAY better than i thought they would (LIKE MARSHMALLOWS!), were great toasted, and are still fluffy, two days after the making. now i can't wait to experiment with crazy flavors.

adapted from dorie greenspan's "baking: from my home to yours"

about 1 c cornstarch (or potato starch, or powdered sugar)
3/4 c cold water
1 1/4 c
2 T corn syrup
2 1/4 oz packets of un-flavored gelatin
3 egg whites
1 T vanilla

put 1/3 c water, the sugar, and corn syrup in a saucepan over medium-low heat. stir until the sugar is dissolved. bring to boil and let boil, without stirring, until mixture reaches 265 degrees.

dissolve gelatin in remaining water-- either in a saucepan over low heat, or in a microwave.

meanwhile, in the bowl of a stand mixer, beat egg whites with a pinch of salt until firm but still glossy.

when the sugar syrup has reached 265 degrees, pour it carefully into the mixer (medium-low speed). try to pour the syrup directly into the egg whites, if it hits the sides of the bowl or the whisk attachment directly, it will harden on to the surface.

once the syrup is all in, add the gelatin and beat for three more minutes. add vanilla and beat until incorporated.

line a baking sheet or cake pan (with sides at least 1" high) with a piece of parchment paper. sprinkle generously with cornstarch. scrape marshmallow mixture into pan. you won't fill the whole thing, but try to keep the height even, at around 1". smoothe the top and sprinkle generously with corn starch.

let sit at least 3 hours in a cool dry place, then cut into desired shapes.

mmmm. i can't wait to have these with hot chocolate!