Black Forest Marshmallows - unflavored gelatin

Method

• In the bowl of a stand mixer, add gelatin and 1/2 cup of the water and let sit while you prepare the sugar syrup.
• Bring 1/2 cup more water, sugar, corn syrup, and salt to a boil, and keep cooking until a candy thermometer reads 240°F. If you don't have a thermometer, then cook the sugar until it reaches its "soft ball" stage, which simply means that when you spoon a touch of the mixture into a cup of cold water, it should solidify into a soft, rollable ball. But if it merely melts into the water, then it's not cooked enough.
• When the sugar syrup is ready (be careful, it's hot!), slowly pour it into the bowl with the gelatin, mixer on low, until incorporated. Then, with the mixer on high, whisk for a good 15 minutes. Your syrupy mixture will fluff up significantly, like a shiny meringue. After 15 minutes, add the vanilla and almond extracts and whisk until fully incorporated.
• Generously dust an 8x8-inch aluminum foil tin with the confectioners' sugar (I like to do this over the sink). Decant the marshmallow fluff into the prepared pan, then dust the top again, generously, with more confectioners' sugar. Let sit uncovered in a cool, dry place overnight; the longer it sits, the dryer it'll get and the easier it'll be to cut later.
• When dried out, carefully turn the marshmallow block out onto a cutting board and cut into 16 large cubes (4x4), dusting each side with more powdered sugar to prevent stickage. Dip each mallow into the melted chocolate and lay on a parchment-lined sheet pan, topping each with a cherry. Transfer to the fridge to set until hard, about 10 to 15 minutes.
• Bag finished marshmallows as gifts for friends, or as midnight treats for yourself throughout the week. To store, keep covered or bagged in the refrigerator for a few days (because of the cherries); if sending in the mail, leave cherries out.