Page 340 - A Literary Holiday Cookbook

3 While you wait, add ¼ cup room-temperature water, corn syrup,

sugar, and salt to a medium saucepan. Do not stir. Heat on medium
high until the mixture reaches 240 to 250°F (approximately 10

minutes), swirling the pan occasionally.

4 Turn the mixer on low for 30 seconds to break up the gelatin, then
very slowly pour in the hot sugar mix, taking care not to touch the

sides of the pan. Gradually increase the speed to the highest setting
and beat until the mixture is white and opaque and the bowl is

almost completely cool to the touch (approximately 10 minutes).

Beat in the vanilla and any desired coloring until well combined.

5 Coat a spatula with cooking spray and very quickly scrape the

marshmallow mixture into the foil-lined pan, spreading quickly until
even.

6 Whisk together cornstarch and powdered sugar and sift a
tablespoon over the marshmallow mixture. Cover loosely with plastic

wrap and allow to set overnight.

7 Sift approximately ¼ cup of the cornstarch mix over a cutting board
and overturn the set marshmallow onto the board. Coat a knife or the

edge of a cookie cutter in cooking spray and cut out shapes.

8 Add to a bowl and toss in remaining cornstarch mix. To store, tap
off excess cornstarch mixture and place in a large sealed plastic

bag.

* To make gingerbread marshmallows, simply replace the vanilla

with ½ teaspoon ground ginger, ¼ teaspoon cinnamon, ¼

teaspoon allspice, and ⅛ teaspoon ground cloves. Cut

marshmallows into mini gingerbread men using a 2½-inch
cookie cutter.