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1
Mix in a heavy-bottomed noncorrosive 2-quart saucepan the sugar, corn syrup and 3/4 cup of the water.
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2
Place over medium heat and using a candy thermometer cook to 260 degrees (the hard ball stage).
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3
In a bowl, bloom the gelatin sheets (or other forms of geatin) in the remaining 3/4 cup of cold water for 5 minutes.
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4
(NOTE: bloom is a method of softening and swelling the gelatin so it will dissolve smoothly when heated).
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5
Stir the dissolved gelatin into the 260 degree sugar mixture.
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6
Remove from heat and set aside.
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7
Let cool for 5 minutes.
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8
In a large mixing bowl using an electric mixer, beat the egg whites until they form stiff peaks.
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9
Slowly pour the gelatin mixture into the egg whites.
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10
Add spices.
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11
Beat until cool, about 12 minutes.
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12
Sift the powdered sugar and cornstarch into a bowl.
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13
Using 1/4 of the sugar mix and the sifter, dust a 17 x 11 inch cookie sheet.
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14
When the egg white mix is cooled, pour onto the cookie sheet and smooth out with a pastry spatula.
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15
(Another option is to fill a pastry bag and pipe mixture out to desired size and shape).
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16
Allow to sit for about one hour.
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17
Then, using kitchen shears, cut marshmallows into appropriate size.
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18
Coat marshmallows with remaining sugar/cornstarch mixture.
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19
Store marshmallows in an airtight box until ready to use in recipes or atop your favorite hot chocolate recipe.
