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Perfectly Pink Vanilla Marshmallows

I first prepared these marshmallows during one of the many obscenely frigid days we Pennsylvanians endured during      the early winter of 2010. My ten-month-old daughter, Kate, and our Maltese, Lilly, were holed up in the house all  day. For hours Lilly and I accomplished little else but walk from one room to the next, cheering Kate as she negotiated  her petite self through thresholds and maneuvered her way around the much-too-dangerous glass-topped coffee table in  the living room. After hours of this, she was finally ready to exchange her new snowman shoes for her pink chenille  blanket and stuffed Elmo and settle down for a nap. Realizing we had about an hour before little Bunny would want to  roam around the apartment again, Lilly and I did the only sensible thing: head to the kitchen to make marshmallows.

To be honest, I am not an expert marshmallow maker, but I can say unequivocally that this recipe is easy and succeeds consistently. These marshmallows come together in less than 30 minutes, and although they do require at least a couple hours to set, if your life is anything like mine with a new baby, you are sure to find other things to do while you wait.

I have always loved the idea of homemade marshmallows, but I often find them lacking in the marshmallowy flavor I expect. I’m a little embarrassed to say I still like the squishy store-bought marshmallows I enjoyed as a child, but only just a little. That’s the flavor I anticipate and have come to like. This recipe, though, has pretty much cured me of my desire to grab one of those plastic bags from the bakery section of the supermarket. For one thing, these homemade little yummies have a lovely tender, silky quality that make the store-bought variety seem quite unnaturally and undesirably springy.

The other essential element here is, of course, vanilla. Just about every recipe for homemade marshmallows calls for vanilla extract, but I have found the quality (shocking!) and the amount added are key to creating successful pillows of sweetness. Use your creativity and play with different varieties of vanilla here. I happen to like Madagascar Bourbon, because I find its warm roundness not only infuses this otherwise simple, sugary confection with a flavor that is reminiscent of our comforting marshmallow memories, but also satisfies our more mature palates. As always when using vanilla extract, be sure to wait and incorporate it to the marshmallow while it whips and cools. Adding it to the simmering syrup as will dissipate its flavor.

Of course, you don’t need to color your marshmallows pink. I just happen to love the pale pastel blush a couple drops of red food coloring lend to the voluminous mound of puffy white sugar. You can also prepare this recipe in a larger, 9-by-13-inch baking dish, but I prefer the smaller 9-inch pan, as it results in marshmallows that are slightly higher and more substantial.

Enjoy these pretty treats on their own, as part of a special s’more, or, as I did the next day during Kate’s afternoon nap, in a generous mug of hot chocolate. I can’t wait until she is old enough to enjoy this special snack with me.

(For more marshmallowy musings, visit Tara Desmond’s http://crumbsonmykeyboard.com/2010/01/19/marshmallows-in-the-mail/.)

Makes one 9-inch square pan

About 1/2 cup confectioners’ sugar, divided

1 cup water, divided

3 (1/4-ounce) packets powdered gelatin

1 3/4 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

2 1/2 teaspoons vanilla extract

2 to 3 drops red food coloring

Confectioners’ sugar for coating and tossing

Line a 9-inch square pan with two sheets of parchment paper, making sure the paper rises about 1 inch above the edges of the pan. Spray the sides with nonstick cooking spray, and coat the bottom of the pan with a generous sifting, about 1/4 cup, of confectioners’ sugar.

Pour 1/2 cup of the water in the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water, stirring to combine, and set aside to bloom for about 10 minutes.

Meanwhile, combine the sugar, corn syrup, salt, and remaining 1/2 cup water in a medium saucepan. Stir over medium-high heat until the sugar is dissolved. Place a candy thermometer in the hot syrup and cook, without stirring, until it reaches 238°F (soft-ball stage).

As soon as the syrup is ready, remove it from the heat and begin whipping the bloomed gelatin on medium-low speed. Gradually add the syrup to the gelatin, pouring it down the side of the bowl in a steady stream. When all of the syrup is incorporated, raise the mixing speed to high. After several minutes, when the marshmallow begins to thicken and become white, add the vanilla and the red food coloring. Continue to beat the marshmallow until it is thick, glossy, and fluffy, and the bowl has cooled slightly (it will still be warm, but that’s okay), about 10 minutes.

Working quickly while the mixture is still pliable, scrape the marshmallow into the prepared pan, spreading it gently to the corners with damp fingers, if necessary. It will be very thick and sticky. Sift the remaining 1/4 cup confectioners’ sugar over the top, and set aside in a cool area for at least 2 hours or overnight until the marshmallow is firm.

Using the parchment paper as a sling, lift the marshmallow out of the pan and turn it out onto a work surface lightly coated with confectioners’ sugar. Peel away the parchment paper. Using a chef’s knife, cut the marshmallow into squares (about 1 1/2 inches wide is a nice size) and toss in additional confectioners’ sugar. At this point, you can package the marshmallows in cellophane bags, or store them in plastic containers between sheets of parchment paper for up to one week.