Marshmallow magic

The old-fashioned treat is being transformed by new flavors and artisanal influences

Matcha Marshmallows

Makes about 40 marshmallows

1/2 ounce unflavored powdered gelatin

1/2 cup cold water

2 cups granulated sugar

2/3 cup corn syrup

1/4 cup water

1/4 teaspoon salt

1 tablespoon matcha (green tea) powder

confectioners' sugar for dredging

In a large bowl, sprinkle gelatin over 1/2 cup cold water. Allow to steep for 10 minutes. In a medium saucepan, combine sugar, corn syrup and 1/4 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and matcha and beat for 12 minutes.

Oil your hands and a spatula and scrape mixture into a 9-by-13-inch pan lined with oiled plastic wrap or sprayed with cooking spray and spread evenly. After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press firmly on the top, oil side down, to smooth the marshmallow.

Allow to rest 3 hours. Invert the pan into a plate full of confectioners' sugar and dredge the marshmallow through. Remove and cut into pieces with kitchen shears or a knife. Dredge each piece of marshmallow in confectioners' sugar. Store in an airtight container.

Note: You can make vanilla-bean marshmallows by substituting 1 1/2 tablespoons vanilla paste for the matcha powder. Matcha is readily available from many online merchants and grocery stores.

Courtesy of Rachel Rappaport, from her blog Coconut & Lime, coconutandlime.com

Per marshmallow: 55 calories, trace protein, 0 grams fat, 0 grams saturated fat, 14 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 19 milligrams sodium

Honey-Star Anise Fluff

Makes 4 cups

1/2 cup water

3/4 cup honey

1/4 cup Marshmallow Syrup (see recipe)

1 cup granulated cane sugar

3 whole star anise

5 large egg whites at room temperature, or equivalent reconstituted dried egg whites

1/8 teaspoon salt

Place the water, honey, syrup, cane sugar and star anise into a heavy 4-quart saucepan set over medium-high heat, and bring the mixture to a boil. Remove the pan from the heat, place a cover on it and let the star anise steep for 30 minutes.

Remove the lid, remove the star anise and bring the mixture to a boil again over medium-high heat. Cover the pan and boil for 2 minutes. Then remove the lid, insert a candy thermometer and cook the mixture to 250 degrees. Do not stir the mixture once the lid has been removed.