Recipe: Homemade Marshmallows

Makes 3 dozen puffs

This recipe is based on one found in an older edition of "The Joy of Cooking." Most marshmallow recipes call for cooling the mixture in a cake pan then cutting it into cubes. These marshmallows are piped into cloud-shaped puffs.

2 packets (about 1 tablespoon each) powdered gelatin

½ cup cold water

1 ½ cups sugar

½ cup hot water

½ cup corn syrup

2 teaspoons vanilla extract

1 cup powdered sugar

1 tablespoon cornstarch

1. In the bowl of an upright mixer, sprinkle the gelatin over the cold water and let the mixture stand for at least 5 minutes. The gelatin will soften but it will not dissolve at this point.

2. Stir the sugar and hot water with the corn syrup in a large saucepan over high heat until the sugar has dissolved and the mixture is boiling. When the syrup registers 240 on a candy thermometer, or as soon as a spoonful dropped into a cup of cold water forms a soft ball, it's ready.

3. With a whisk attachment, blend the gelatin and cold water mixture as you stream in the boiling syrup. The hot syrup will dissolve the gelatin. Continue beating until the mixture is whipped into puffy white meringue-like froth that holds stiff peaks.

4. While the marshmallows are whipping in the mixer, whisk together the powdered sugar and cornstarch and sift half the mixture over the surface of a baking sheet.

5. Pile the fluff into a gallon-size zipper-top bag, snip one corner off the end of the bag and pipe the fluff through it onto the sugar-lined baking sheet. Sprinkle the remaining sugar mixture over the finished candies.