Thanks to Chef Castro for helping us get into the Halloween spirit this morning… here’s the marshmallow recipe.

Marshmallows

Quantity Ingredients
1 cup, plus more for dusting confectioners’ sugar
3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (110°F)
1/4 teaspoon salt, Table
2 large egg whites
1 teaspoon vanilla, extract

Procedure
1. Spray bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
2. In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
4. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 11 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
5. With standing or a hand-held electric mixer beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes.
6. In a large bowl with cleaned beaters beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined.
7. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.
8. Loose edges of marshmallow from pan and invert pan onto large cutting board. With a large knife or cookies cutters cut marshmallows into roughly 1-inch cubes or desired shapes.
9. Dust with confectioners’ sugar around all edges and enjoy!! Marshmallows keep in an airtight container at cool room temperature for at least 1 week.  You may dust with more powder sugar to prevent marshmallows sticking from each other.