The ingredient list in the book is broken down into three parts: the base, the bloom, and the additional flavoring.
Bloom the gelatin by placing it into a small bowl and stirring in the liquid for the bloom with a small whisk. Set the bowl near the stove.
Place the base ingredients into the saucepan and stir until the sugar is completely moistened.
When the base starts to boil, cover the pan for 2 minutes.
Then remove the lid, insert a candy thermometer, and boil the base to the specified temperature in the recipe. Do not stir the base once you have removed the lid.
When the base has reached the correct temperature, immediately remove it from the heat and stir in the bloom. The base will foam up when you add the bloom.
Pour the mixture into the bowl of an electric stand mixer, and cover the mixer with a kitchen towel to avoid splatters. Gradually turn the mixer on high and beat for the time specified in the recipe. Remove the towel 3 or 4 minutes after you begin beating. The mixture will start as a thin, dark liquid, and will gradually become light and fluffy:
Add flavorings with the mixer on low or medium low.
Spread the marshmallow batter into the prepared pan, using a rubber spatula that has been lightly sprayed with non-stick spray. Or spread it into the pan with a clean, wet hand.
