Homemade Marshmallows {nibbling at a shred of a cloud}

- To flavor marshmallows: Replace the vanilla extract with a different flavor extract, such as peppermint, almond (1/2 teaspoon almond extract), strawberry, mint (2 teaspoons mint extract extract) or even lemon (2 teaspoons lemon extract).

- To color marshmallows: After adding the vanilla extract, add ½ teaspoon of food coloring and beat the marshmallow mixture until the color is fully incorporated. Add more food coloring for deeper color.

- To cut marshmallows into shapes: Use a 9x13-inch baking pan instead, so that the marshmallows are slightly thinner and easier to cut. Use cookie cutters in simple shapes (dust the cookie cutters in confectioners' sugar to avoid sticking).

- For smaller marshmallows: you can even use a pipping bag fitted with a round tip. Scoop the mixture into a piping bag fitted with a ½-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 6 hours or up to overnight. Cut into ½ inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container.

- To dip marshmallows in chocolate: In medium size bowl, melt about 8 ounces of bittersweet or milk chocolate, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about ⅛ inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. Chocolate-dipped marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for about 2 days.

- To decorate: Sprinkles and other small edible decorations can be added to marshmallows—it gives them a more festive look while also adding a little texture. Arrange your decorations on a plate and use a small, soft paintbrush to dampen the area you would like to decorate, then dip the moistened part of the marshmallow into the decorations (toasted coconut, cocoa powder, or even toasted and ground nuts) and let stand until dry. If you've dipped your marshmallows in chocolate you can also sprinkle some jimmies or other small edible decoration onto the still-wet chocolate and let it stand until set.

- *If you would prefer to avoid corn syrup, you can make your own sugar cane syrup to use instead (invert sugars are what help keep the melted sugar in candy and baking recipes from re-crystallizing). For 2 cups (1/2 l.) of syrup you will need:
1 cup (240 ml) water,
2½ cups (500 g) granulated cane sugar,
1 teaspoon cream of tartar, and
a pinch of salt
1. Combine all of the ingredients in the saucepan and stir until the sugar is completely moistened (do not stir the sugar after this point). Set the pan over high heat and clip a candy thermometer to the side of the pan. As the sugar comes to a boil, dip the pastry brush in a dish of water and brush down the sides (this dissolves any sugar crystals on the sides of the pan that could cause the syrup to re-crystallize).
2. Once the syrup comes to a full boil, you don’t need to brush the sides anymore. (If you don’t have a pastry brush, you can also cover the pan with a lid for two minutes just as the sugar comes to a boil; the steam trapped in the pan will wash any crystals from the sides). Boil the syrup until it just barely reaches a temperature of 240 degrees F (115ºC). Immediately turn off the heat, remove the candy thermometer, and carefully move the pan to a cool spot on the stove or a cooling rack.
3. Allow the syrup to sit undisturbed until it has cooled completely, at least an hour.
Store it into clean glass jars, sealed with the lids, where they won’t be jostled too much for 2-3 months. Reheat when using; you can use either method that suits you best: microwave (on HIGH in 30 second bursts until it’s pourable. This usually seems to take a total of 1 - 1.5 minutes) or alternatively a bain Marie (put the jar in a saucepan of simmering water to warm the syrup).
WARNING: Re-heating can sometimes cause the syrup to begin crystallizing, so you'd better store the syrup in 1 cup (half-pint) jars. Sugar cane syrup recipe adapted from The Kitchn.