For a Cold Winter's Day

   I have been making my own marshmallows now for eight years, and once you have eaten a homemade marshmallow, you will never be able to return to the bagged, grocery store variety.  I started out by using a sheet pan to spread the mixture which resulted in a mini marshmallow, but after a visit to City Bakery in New York City (3 W. 18th St.) that all changed.  I went for one of Maury Rubin's renowned 4" tarts, but I also found the hot chocolate (which was kept in constant motion by a ferris-wheel-like contraption) and City Bakery's gigantic marshmallows irresistible.  It was a vision of what hot chocolate should be... extremely rich and bittersweet, and topped with a floating cloud of confection. 

I have now scaled down my pan to create the same impressive size marshmallow as served up by City Bakery.

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I give these a lot as gifts and no one has ever been bashful about asking for more!

                                   MY MARSHMALLOW RECIPE
                                 (as adapted from Gourmet Magazine)

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
1/4 tsp. salt
2 lg. egg whites
2 tsp. vanilla
*  Butter bottom and sides of a 9 by 9- by 2-inch metal baking pan and dust bottom and sides with some confectioners' sugar. 
   In bowl of a standing electric mixer sprinkle gelatin over cold water and let stand to soften.
   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.  Increase heat to moderate and boil mixture, without stirring, until a candy thermometer registers 240 degrees F.  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. 
   Beat mixture on high until thick and nearly tripled in volume.  In a large bowl with cleaned beaters beat egg whites until they just hold stiff peaks.  Beat whites and vanilla into sugar mixture until just combined.  Pour mixture into baking pan, spreading top to smooth, and sift with confectioners' sugar over top.  Chill, uncovered, until firm, at least 3 hours. 
   Run a metal spatula around edges of pan, and pulling gently, let marshmallow drop onto a cutting board dusted with confectioners' sugar.  Dust marshmallow with more confectioners' sugar and using a large, sharp knife, cut marshmallow into 1 1/2-inch cubes.  Toss marshmallows with additional confectioners' sugar before storing in an airtight container.  Makes 36 large, luscious marshmallows.