Decorative Marshmallows

Prepare a cookie sheet or jelly-roll pan by lining it with foil. Combine the powdered sugar and cornstarch and sift or sprinkle about half of the mixture over the pan, reserving the rest.

Hydrate the gelatin by combining 1/4 cup of the water and the gelatin in a small bowl. Let it sit for a few minutes until soft.

Stir together remaining water, 3/4 cup sugar, and corn syrup in a medium heavy-bottomed saucepan.

Turn heat to medium and simmer sugar mixture.

While sugar is simmering, put egg whites in a mixer bowl and mix until they begin to froth. Add cream of tartar, and whip until soft peaks form. Rain in 2 tablespoons of sugar and whip to stiff peaks stage.

Bring sugar syrup to 240 degrees, take off the heat, and stir in softened gelatin.

With the mixer running, stream the hot sugar mixture into the stiff egg whites slowly. Turn mixer to high and beat for about 5 minutes, until mixture is glossy and thick, and the sides of the bowl are cool. Add the vanilla and beat until incorporated 8. Spoon the mixture from the bowl into the prepared pan, working quickly. Use an offset spatula to spread it uniformly across the whole pan—it should be about 1/2 inch thick. Sift the remaining cornstarch/powdered sugar mixture over the top.

Let it set up overnight at room temperature. When you’re ready to cut them, dip your chosen cookie cutter in powdered sugar and press down with a firm motion through the marshmallows. Store in an airtight container for up to a week.

Serving Suggestion: Custom-shaped marshmallows look fantastic floating in a mug of hot chocolate. Create stars or snowflakes for Christmas, or ghosts for Halloween. You could even get creative with food coloring and create orange, pumpkin-shaped marshmallows, or pink heart-shaped ones for Valentine’s Day. If you would like to experiment with different flavors, substitute an extract (such as peppermint or cinnamon) in place of the vanilla.