Concord Grape Marshmallows

Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.

Whisk together the gelatin, Concord grape concentrate, and cold water in a small bowl. Let it soften for 10 minutes.

Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat and stir occasionally until it hits 250°F. Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.

When the syrup reaches 250°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Beat on the highest setting for 1 to 2 minutes more, adding the vanilla during the last minute. The finished marshmallow will be tripled in volume.

Load the batter into a large pastry bag fitted with a large round tip. Pipe the batter into the wells of the prepared candy molds (or scrape batter into the prepared 8-by-8 inch pan). Sift coating over the top. Let it set for 8 hours in a cool, dry place.

Gently nudge the set marshmallows out of the molds and roll in coating, sifting off the excess.

Variation: Apple-Cinnamon Marshmallows: Swap out the grape concentrate for unsweetened apple juice concentrate. Cook the syrup to 240°F. During the Mallowing stage, beat in ½ teaspoon of ground cinnamon. (Try Vietnamese cinnamon for an extra kick.)

Note: Welch’s makes a great, inexpensive Concord grape concentrate that’s widely available in supermarkets. You can also use intensely flavored fruit purees and concentrates from companies like Boiron.

Recipe courtesy of Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever/Quirk Books, 2012.