Passionfruit & Vanilla Bean Marshmallows

(45 minutes + cooling time, serves dozens)

Using vanilla bean gives a strong vanilla flavor — you can cut the amount in half if you’d prefer it milder, or leave it out entirely.

3 packages unflavored gelatin
1/2 cup water
1/2 c. passionfruit puree (from frozen is fine)
1 vanilla bean, split and the seeds scraped out
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
yellow or orange food coloring (optional)

1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with passionfruit puree. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, vanilla bean seeds, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using for the whole batch, during this stage.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula for later.

6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

8. Turn the marshmallows out onto a cutting board and cut into squares. As you’re cutting, lightly dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

OPTIONAL: Dip in melted white chocolate chips (melt in microwave on 50% power for a few minutes, in 30 second bursts, stirring in between), and coat in sprinkles; lay on wax paper to dry.