Bay Laurel Leaf Marshmellows

Marshmallows got their name from the marshmallow plant, as the root of the plant was originally used in making these. This plant has all sorts of medicinal and healing properties. Modern-day marshmallows do not. But I still make them, as they are lots of fun and there is something about a crackling fire that just calls for their sweet-sticky presence on your fingers and lips. Homemade marshmallows are far better than store-bought in taste and texture and you can flavor them with just about anything—from borage flowers and wild mint to bourbon and butterscotch to chai and hibiscus. For this recipe, I use dried and ground bay laurel leaf and vanilla. You’ll need a candy thermometer and a stand mixer. Try the marshmallows atop the Bay

Laurel Nut Hot Cocoa (page 173) for an immersive, bay laurel sensory experience. This recipe makes far more than you will use on the hot cocoa recipe, so bring your sharpened sticks for roasting.

Once you master the craft of marshmallow making, you can use ingredients like real marshmallow root and agave. I don’t plan on ever mastering the craft of marshmallow making, so I keep it simple and janky and use corn syrup, which prevents the crystallization of the sugar at high temperatures.

MAKES 40 ½ -INCH OR 20 1-INCH MARSHMALLOWS

1 cup room-temperature water, divided

3 envelopes (about 3/ 4 ounce) unflavored gelatin

1 teaspoon kosher salt

2 cups sugar

1 cup light corn syrup

2 teaspoons finely ground dried bay laurel leaf (use a spice grinder for this, then sift out any stems), divided (optional)

1 teaspoon vanilla extract

Coconut oil spray (for greasing the pan)

1 cup confectioners' sugar, plus more for dusting

1 teaspoon cornstarch

In the bowl of a stand mixer, combine ½ cup of the water, the gelatin, and salt. Stir and let sit. This is known as “blooming” the gelatin.

In a large saucepan on medium heat, add the remaining ½ cup of water, sugar, and corn syrup and stir to blend as you bring it to a boil. Since the temperature will need to rise above boiling, use a candy thermometer to measure the temperature. It will take 7 to 9 minutes to get it to 240 degrees F. It should be a firm ball. Drop in a little cold water to test readiness—if it forms a firm but pliable ball, it’s done.

In the stand mixer on low, mix the gelatin. With the mixer running, slowly pour the hot sugar mixture over the gelatin. Increase the mixer speed to high and let it beat for about 8 minutes.

Add 1 teaspoon of the bay laurel powder and the vanilla and keep beating for 2 more minutes. The mixture will increase in volume as the bowl fills up with a mound of shiny and thick white fluff.

Grease a 9-by-13-inch pan with coconut oil and spread the marshmallow mixture in the pan. For thinner marshmallows, spread on a baking sheet.

Let the marshmallows cool for 3 hours or overnight.

Taste to see if you like the bay laurel flavor as is, or if you want to include more. It’s a very strong flavor and can easily overwhelm.

In a shallow bowl, combine the confectioners' sugar, cornstarch, and if you wish, the remaining 1 teaspoon bay laurel powder.

Spray coconut oil on the knife for cutting them so they don’t stick.

To slice, use a cutting board and dust it with confectioners' sugar, then remove the sheet of marshmallows from the pan and place it on the cutting board. Dust the top with confectioners' sugar and cut them. It’s much easier than trying to do it in a pan.

Drop each one into the confectioners' sugar mix to keep them from sticking together. They will be very tacky to the touch until coated.

Store in an airtight container at room temperature for up to 2 months. These do not keep in the fridge or freezer.

Recipe from Forage. Gather. Feast.