Almond Marshmallows

After making homemade marshmallows the store-bought variety just won't be the same.  These almond marshmallows are soft, flavorful and perfectly gooey sandwiched into a s'more or dunked into hot chocolate.  Who are we kidding?  Their almond scented airiness makes them perfect for eating on their own.  Kids and adults love them as an edible gift, and they'll quickly disappear on a dessert buffet.  Enjoy this recipe any time of year from a spring time treat to holiday gift giving.

ALMOND MARSHMALLOWS

Servings: 48 marshmallows

Nonstick cooking spray

1 ¾ cup water, divided

2 Tablespoon almond extract

4 envelopes unflavored gelatin

3 cups granulated sugar

1 ¼ cup light corn syrup

¼ teaspoon kosher salt

1 ¼ cup powdered sugar for dusting work surface and coating marshmallows

Special equipment: 9x13-inch pan, candy thermometer

1. Generously coat inside of 9x13-inch pan with nonstick cooking spray. Set aside.

2. Pour 1 cup water and almond extract into the bowl of an electric mixer fitted with a whisk attachment.  With mixer on low speed slowly add gelatin until blended.  Turn off mixer and let sit as gelatin softens.

3. In a medium sauce pan fitted with a candy thermometer, stir granulated sugar, corn syrup, salt and ¾ cup water together. Bring to a boil, stirring until sugar is dissolved. Continue to boil until temperature reaches 240°F, about 15 minutes.  Transfer to a heat proof measuring cup for easier pouring.

4. With mixer on medium-low speed, slowly pour the heated syrup into the mixing bowl until well blended with softened gelatin.  Increase to high speed and whisk until mixture is fluffy and stiff, 15-18 minutes. 

5. Pour into prepared pan and smooth top with a spatula that has been coated with non stick spray.  Let sit uncovered until firm, 3 hours to overnight.

6. Lightly dust top of marshmallows with powdered sugar and cover pan with cutting board.  Invert onto cutting board. Dust the side facing upward with powdered sugar.  Coat a knife with nonstick spray and cut into 1 1/2-inch squares, or desired shape. 

7. Working in batches, toss marshmallows in remaining powdered sugar to coat. 

Do Ahead: Store marshmallows tightly wrapped at room temperature up to 2 weeks.