Spiced Marshmallows

In a small bowl, combine spices and set aside.

Oil bottom and sides of a 9×13 inch rectangular metal baking pan. Dust bottom and sides with some powdered sugar (make sure it’s well-coated!).

In the bowl of a stand mixer (or in a large mixing bowl), sprinkle gelatin over 1/2 cup cold water. Let stand to soften.

In a 3-quart heavy saucepan, cook granulated sugar, corn syrup, remaining 1/2 cup cold water, and salt over low heat (I actually cooked it over medium-low), stirring with a spoon, until sugar is dissolved. Increase heat to medium-high and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. (If you do not have a thermometer, I suggest using the ball test—see note below.)

Remove pan from heat and pour sugar mixture over gelatin mixture. Stir until gelatin is dissolved.

With a stand (or handheld) mixer, beat mixture on high speed until it is white, thick, and nearly tripled in volume, about 6 minutes (if using a hand mixer, about 10 minutes).

In a separate medium-sized bowl and using clean beaters (I used my handheld with the little whisk attachment), beat egg whites until they just hold stiff peaks. Beat the egg whites, vanilla, and spices into sugar and gelatin mixture until just combined, making sure the spices have been thoroughly mixed in.

Pour mixture into baking pan and sift 1/4 cup powdered sugar evenly over the top. Chill in refrigerator, uncovered, for about 3 hours or until firm, and up to 1 day.

Once firm, run a thin knife around edges of pan and invert onto a large cutting board. Lifting up one corner of the pan, use your fingers to loosen and ease onto cutting board. Using a large knife, cut into roughly 1-inch cubes (or, to be fun, you can cut out small shapes).

Sift remaining powdered sugar into the baking pan, and roll marshmallows through it, making sure all sides are covered. Shake off excess sugar and store in an airtight container for up to 1 week (or plunk some directly into a steaming cup of hot chocolate).

Notes: If you do not have a candy thermometer, you can tell if it is at the right temperature by dropping some of the sugar mixture into cold water. If it is at the desired temperature (240°F), it will form thick threads, and when rolled between your fingers, will form a ball. The ball should be soft and easily flattened when pressed.