Lake Tahoe Mint Marshmallow (courtesy of the pastry kitchen of The Ritz-Carlton, Lake Tahoe; created by executive pastry chef Maarten Vankruyssen. Makes 3 – 5 dozen) 1 cup cold water, divided
3 ¼-ounce envelopes unflavored gelatin
2 cups and 1 tablespoon sugar
¼ teaspoon salt
½ cup fresh mint leaves
2 teaspoons mint extract
2 cups light cornstarch
½ cup potato starch (or cornstarch)
½ cup powdered sugar
Prepare a 9-by-9-inch pan by lining it with parchment paper and spraying the paper with nonstick cooking spray. Sprinkle some of the powdered sugar mixture (described below) over the bottom and sides of the pan in an even layer, and set aside.
Pour ½ cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining ½ cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240 degrees F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and whip until mixture is stiff and shiny, about 10 minutes. Add mint extract and ½ cup of fresh mint leaves and grind in a blender with 1 tablespoon of sugar for 30 seconds more.
Pour marshmallow into prepared pan and smooth the top with a wet spatula. Let stand uncovered at room temperature until firm, about 4 to 8 hours.
Stir potato starch (or cornstarch) and powdered sugar in small bowl to blend.
Cover your workstation with parchment paper to protect it, and liberally sprinkle the surface with the powdered sugar/starch mixture, forming a square slightly larger than the pan. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
Carefully peel back the parchment paper from the marshmallow, and sprinkle top of marshmallow slab with coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut marshmallows into squares or other shapes.
Toss each in remaining starch/sugar mixture to coat so that all sides are smooth and not sticky. Transfer marshmallows to rack, shaking off excess mixture.
To save marshmallows, store them in a dry, airtight container in a temperate, dry location. Do not refrigerate them or keep them in a humid environment. If they are stored longer than two or three days, you may need to re-roll them in coating.
Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

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