Marshmallow

A hot sugar syrup, usually with some corn or glucose syrup, is beaten into bloomed gelatin until it turns white, thick and fluffy. The mixture is spread in a pan, left to set, then cut and tossed in a mix of powdered sugar and cornstarch so the pieces do not stick together. The name comes from the marsh mallow plant, whose root was once used to make similar sweets.

Vegetarian and vegan versions replace the gelatin with agar or whipped aquafaba. Homemade marshmallows take flavors well, from vanilla bean to fruit purées.