Cherry Marshmallows

01Method

1. 1

   Coat the bottom and sides of an 11x7-inch glass baking dish thoroughly with butter, then dust with a small amount of powdered sugar.

2. 2

   Pour half the cold water into the bowl of a stand mixer, sprinkle the unflavored gelatin over it, and allow it to bloom while you prepare the syrup.

3. 3

   In a large saucepan over medium heat, combine the remaining water, white sugar, corn syrup, cherry gelatin mix, and almond extract. Stir continuously until the sugars and gelatin dissolve completely. Bring the mixture to a boil, then lower the heat to medium-low. Without stirring, cook until a candy thermometer reads 240°F (115°C), approximately 30 minutes. Monitor closely to prevent the syrup from boiling over.

4. 4

   With the stand mixer running on low, carefully stream the hot syrup into the bloomed gelatin. Gradually increase speed to medium-high and whip until the mixture has tripled in volume. Transfer to the prepared dish, smooth the surface with a spatula, and leave uncovered for 8 hours or overnight.

5. 5

   Sprinkle a cutting board with powdered sugar. Loosen the marshmallow slab from the dish edges, invert it onto the board, and dust the top surface with more powdered sugar. Lightly grease a sharp knife and slice the slab into 1-inch squares in 11 rows by 7 rows.

6. 6

   Place the cut marshmallows in a large bowl with the remaining powdered sugar and toss to coat. Shake off any excess and store in an airtight container.