Makes 24 large marshmallows
Adapted from Barefoot Contessa: Family Style
3 envelopes unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract
Powdered sugar, for dusting
Generously dust the bottom of an 8 x 12 glass baking dish with powdered sugar and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, mix the gelatin and 1/2 cup of cold water and allow to sit while you make the sugar syrup.
In a small saucepan over medium heat, combine sugar, corn syrup, salt and 1/2 cup cold water and cook until the sugar is dissolved. Increase heat to medium high and cook until the sugar syrup reads 240 degrees on a candy thermometer. Remove from heat.
Turn the mixer on low and slowly pour the sugar syrup into the gelatin in a steady stream. Once all the syrup has been added, turn the mixer to high & whisk until the mixture is very thick, about 15 minutes. Add the vanilla & almond extract* and mix to combine.
Pour the marshmallow mixture into the prepared baking dish and smooth the top. Dust liberally with more powdered sugar and allow to sit uncovered for at least 8 hours to dry out.
Store marshmallows very loosely covered at room temperature.
*We used vanilla & almond flavorings but you could use anything you like. Peppermint or orange extracts, even coffee, would all be delicious.