One thing Carla has learned in years of making these: don’t skimp on, or hurry, the time spent whisking the mixture. If you do, your marshmallows will be flat and disappointing. If you are patient, and wait for those big air bubbles, you will be rewarded with tall, light, and fluffy marshmallows that are gorgeous and even gift-worthy.

• 3 packets powdered gelatin
• 1 cup water
• 1 1/2 cups sugar
• 1 cup corn syrup
• 1/8 teaspoon salt
• 1 tablespoon vanilla
• 1 cup powdered sugar
• 1 teaspoon cornstarch

Grease a 9×13 pan (cooking spray works especially well) and dust it liberally with powdered sugar. Combine 1/2 cup water and gelatin in a stand mixer bowl; mix with fork. Attach whisk attachment to mixer, and set aside. In heavy saucepan, combine sugar, corn syrup, salt, and 1/2 cup water. Stir over medium heat until sugar is mostly dissolved. Raise heat to high, and cook without stirring until syrup temperature reaches exactly 240 degrees. Immediately remove from heat.

Start mixer on slowest setting, and slowly pour hot sugar syrup into mixer bowl. When completely blended, increase speed to medium high and whip until fluff just begins to pull away from edges of bowl. Stop mixer and add vanilla or any other flavorings (butter rum, lemon, and crushed peppermints are especially good) or colorings you want to use. Increase mixer speed to high, and beat until fluff is pulling away from sides of bowl and you see large air bubbles forming.

(Tip: while the stand mixer is whisking away, get that syrup pan soaking in the sink. Fill it with the hottest water that will come out of your faucet along with some dish soap, and let the soap and heat do the hardest part of the cleanup for you. If you leave that syrup too long, you may need to use a chisel to remove it or buy a new saucepan.)

Pour mix into prepared 9×13 pan; if necessary, you can press marshmallow into corners or flatten it out with wet hands. Sprinkle with powdered sugar, and let it sit, uncovered, overnight.

The next day, prepare a cutting surface (silicone mat, countertop or cutting board) by sprinkling it generously with powdered sugar; also, fill a small bowl with 1 cup of powdered sugar and 1 teaspoon cornstarch, mixed thoroughly. Loosen the edges of the marshmallow from the pan with a spatula or knife. Dust your hands with the powdered sugar/cornstarch mixture, and gently peel back the short edge with your fingers. Gently pull the sheet of marshmallow out of the pan and place it on the cutting surface. Using a pizza cutter or cookie cutters, cut marshmallow into desired sizes and shapes; after cutting, lightly toss pieces in the powdered sugar/cornstarch mixture to coat. Store in airtight container.*

*Marshmallows will stay fresh for about two weeks in an airtight container and up to three months in the freezer.

S’mores version

Carla once made these to sell at a fair. A trio of women each bought one, and wandered off to shop other booths. On their way back out, they each stopped to buy another box because they’d already finished their first one – and they looked deliriously happy.

Base recipe plus:

• 1 cup milk chocolate chips, coarsely chopped
• 8-10 graham crackers, chopped or processed into a still-some-small-chunks-remaining blend

After greasing 9×13 pan and dusting it with powdered sugar, spread chopped graham crackers evenly across bottom of pan. Just before pouring marshmallow mix into pan, add milk chocolate chips to the mix and swirl once or twice–do not mix thoroughly. Pour over graham crackers and allow to set overnight.

Using a pizza cutter or cookie cutters, cut marshmallow into desired sizes and shapes; after cutting, lightly toss pieces in the powdered sugar/cornstarch mixture to coat. Store in airtight container.*

Hot Chocolate version

When you put these into a hot cup of cocoa, you get the lovely melted marshmallow plus an extra hit of chocolate – just heavenly. Make sure you pick a nice melting chocolate for this. Dove works beautifully, and we also like Valrhona when our bank account is cooperative.

Base recipe plus 1 cup of chocolate chips, coarsely chopped.

After pouring marshmallow mix into the pan, sprinkle the chopped chocolate over the top and swirl through. Allow to set overnight. Using a pizza cutter or cookie cutters, cut marshmallow into desired sizes and shapes; after cutting, lightly toss pieces in the powdered sugar/cornstarch mixture to coat. Store in airtight container.*