You say ‘mellow’ I say ‘mallow’

I often find myself debating via e-mail with a dear friend of mine who happens to be as food-obsessed as myself as well as being a big fan of both Phillyist and Gothamist.

We discuss very important topics like “do you really KNOW anyone who has roasted a chestnut over an open fire, because the heat isn’t controlled enough and they would surely burn” or “the first person who ate an artichoke had to have been way hungrier than the first person to eat a lobster” to “why don’t apple, or strawberry or grape-flavored hard candy never taste anywhere near an apple, strawberry or grape” to our most recent “is it pronounced marshmallow or marshmellow?”

In answer to the question, it’s spelled ‘mallow’ but is accepted in pronunciation as both. I am including a recipe for my own homemade marshmallows, which always seem to be a huge and impressive hit around the holidays. Also, mark your calendars because August 30th, is National Mashmallow Day.

• 3 packages unflavored gelatin
• 1 ½ cups granulated sugar
• 1 cup light corn syrup
• ¼ teaspoon kosher salt
• 1 tablespoon pure vanilla extract^†
• Confectioners' sugar for dusting

Instructions
Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt and ½ cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240° on a candy thermometer. Remove from the heat.

With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8x12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

^†Almond extract, orange water, lemon extract, chocolate syrup and strong coffee have all been substituted for vanilla and worked very well