I love any recipe that calls for boiling sugar. It’s beautiful to watch a cloudy pot of sugar and water become clear, bubbling syrup. If you let it begin to brown and add cream and butter, you can make caramels. If you keep the temperature a bit lower and add it to softened gelatin, you can make marshmallows that will put the cylindrical Jet-Puffed versions to shame.
I decided to make marshmallows for the first time yesterday, and as I read over the marshmallow recipe I found on JoyofBaking.com, I exclaimed “I get to use my candy thermometer!” in all sincerity. Ramsey looked up from his book with confusion and concern for my mental state. It’s about the little joys.
As long as you have a candy/frying thermometer ($12 at your local kitchen store) and an electric mixer with a whisk attachment (hand-held or standing), it’s an easy recipe. It starts with boiling sugar, water, corn syrup, and a little salt. While the sugar boiled and the gelatin softened in cold water, I prepped the pan where the marshmallow would set overnight. Powdered sugar served as an unsticking agent throughout the marshmallow-making process.