Homemade marshmallows are extra fluffy, have an almost creamy texture, and can be made in a host of different flavors. Don’t attempt to make marshmallows unless you have a stand mixer to handle the beating for you. If desired, substitute honey or agave syrup for the corn syrup.

Sift together in a medium bowl:

Dust a lightly oiled 9-inch square baking pan with some of the mixture. Reserve the remaining mixture to dust the finished marshmallows.

Pour into the bowl of a stand mixer:

Sprinkle over the water:

Stir the gelatin into the water to moisten it, and let stand 5 minutes. Place the bowl over a pot of simmering water and stir just until the gelatin dissolves. Place the bowl on the mixer stand and fit the mixer with the whisk attachment.

Combine in a large heavy saucepan:

Cook over medium heat, stirring until the sugar is dissolved. Increase the heat to medium-high and bring to a boil. Wash down the sides of the pan with a pastry brush dipped in warm water. Cook, without stirring, to 245°F, the firm-ball stage. Do not allow the temperature to rise any higher, or the marshmallows will be tough. Remove the syrup from the heat.

With the mixer running at medium speed, pour the syrup into the gelatin in a slow, steady stream, being careful to avoid hitting the whisk. Do not scrape the pan. Beat until the mixture is thick and fluffy but still warm and thin enough to pour, about 8 minutes. Beat in:

Transfer the mixture to the prepared pan and spread evenly. Let cool completely, then cover very loosely with foil and let dry until firm enough to cut, 4 to 6 hours.

Dust the top of the marshmallows with some of the reserved cornstarch-sugar mixture, remove them from the pan, and cut into 1-inch squares (or smaller to float in cocoa), using kitchen scissors dusted with:

Dust the marshmallows with the remaining cornstarch-sugar mixture. Store between layers of wax or parchment paper in an airtight container at room temperature.