SPICED MARSHMALLOWS

Steps:

• Mix in a heavy-bottomed noncorrosive 2-quart saucepan the sugar, corn syrup and 3/4 cup of the water.
• Place over medium heat and using a candy thermometer cook to 260 degrees (the hard ball stage).
• In a bowl, bloom the gelatin sheets (or other forms of geatin) in the remaining 3/4 cup of cold water for 5 minutes.
• (NOTE: bloom is a method of softening and swelling the gelatin so it will dissolve smoothly when heated).
• Stir the dissolved gelatin into the 260 degree sugar mixture.
• Remove from heat and set aside.
• Let cool for 5 minutes.
• In a large mixing bowl using an electric mixer, beat the egg whites until they form stiff peaks.
• Slowly pour the gelatin mixture into the egg whites.
• Add spices.
• Beat until cool, about 12 minutes.
• Sift the powdered sugar and cornstarch into a bowl.
• Using 1/4 of the sugar mix and the sifter, dust a 17 x 11 inch cookie sheet.
• When the egg white mix is cooled, pour onto the cookie sheet and smooth out with a pastry spatula.
• (Another option is to fill a pastry bag and pipe mixture out to desired size and shape).
• Allow to sit for about one hour.
• Then, using kitchen shears, cut marshmallows into appropriate size.
• Coat marshmallows with remaining sugar/cornstarch mixture.
• Store marshmallows in an airtight box until ready to use in recipes or atop your favorite hot chocolate recipe.
• Makes 48 marshmallows.