Homemade Marshmallows

Directions

1. In a small bowl, combine powdered sugar and cornstarch. Grease a regular spatula and an offset spatula and set aside.
2. Lighly coat a quarter baking sheet (9-x-13-inch) with oil or cooking spray, line it with parchment paper, and lightly coat the parchment paper. Dust evenly with a few teaspoons powdered sugar mixture and set aside.
3. Into a heat-safe glass bowl or jar, add marshmallow root and boiling water. Steep for 15 to 20 minutes. Strain tea through a fine mesh sieve, then refrigerate for 30 to 60 minutes, until cooled completely.
4. Sift remaining powdered sugar and cornstarch mixture and set aside.
5. Into the bowl of a stand mixer, add gelatin and 1/2 cup cold marshmallow root tea. Stir gently and let it sit to bloom for 10 minutes while making the syrup.
6. For the syrup: Into a small saucepan over medium heat, add remaining 1/4 cup marshmallow root tea, sugar and agave. Stir continuously until sugar dissolves, then stop stirring and clip a candy thermometer to side of pan, with bulb in mixture. Cook without stirring until thermometer reads 240 to 242 degrees.
7. Remove from heat and let bubbling subside for a few seconds. Turn mixer on low speed and carefully and slowly pour hot syrup into gelatin mixture, pouring it down the side of the bowl to prevent scorching the gelatin.
8. Beat on low for 1 minute, then increase speed to high and beat for about 10 to 12 minutes, until thick and fluffy. It should increase around 3 times in volume. Add vanilla extract and salt, and continue mixing for 2 more minutes.
9. Immediately transfer marshmallow mixture to prepared pan and use pre-greased spatulas to spread into a smooth, even layer. Let sit at room temperature for 6 to 12 hours to set.
10. When set, lift marshmallow with parchment paper out of pan and onto a cutting board. Carefully grease a long-bladed knife and cut marshmallows into evenly sized squares.
11. Toss each marshmallow in powdered sugar mixture, making sure each side is coated. Tap off excess powder.
12. Store in an airtight container at room temperature for up to a week.