Homemade Marshmallows

We were homebound last weekend, along with most of the northeast. It was perfect hot chocolate weather. We have some great, 100% chocolate from Peru that we use to make hot chocolate, and I wanted to up our game a little and try making fresh marshmallows. It's pretty easy! You need to make them a few hours before you want to eat them, though, so it's not a spur of the moment thing. They're so light and fluffy and definitely worth the effort (it's not that much effort - just cleaning is sticky). They melt so nicely into hot chocolate. Can't wait to try them for s'mores! They would also be a great hostess gift along with supplies for either hot chocolate or s'mores. If it's another cold weekend when you'll be holed up at home, I recommend trying these out! (Got the recipe from Martha and halved it.)

Ingredients:

2 packets unflavored gelatin

1 1/2 cups granulated sugar

1/2 cup plus 2 tbsp light corn syrup

pinch of salt

1 tsp vanilla extract

3/4 cup powdered sugar

Directions:

Spray a loaf pan (or something similar sized) with Pam or wipe with oil. Pour in parchment or wax paper with an inch or two of overhang then spray with Pam/wipe with oil again. (The marshmallow is very sticky.)

In a saucepan, mix sugar, corn syrup, salt, and 6 tbsp water. Bring to a boil and stir to dissolve sugar. 

Meanwhile, put 6 tbsp water in the bowl of a KitchenAid and sprinkle the gelatin on top to soften for five minutes. 

It gels up pretty quickly.

Stop stirring the sugar and let it bubble until it reaches 235 degrees/the soft ball stage. 

It should look like the above. (Takes about 5 minutes.)

With the whisk attachment and the mixer on low, pour the syrup into the gelatin. 

Gradually increase the speed to high. 

It will be steamy. 

Let it go on high for several minutes until it gets very stiff. 

It should look like very thick marshmallow fluff.

Whisk in the tbsp of vanilla.

Scoop the marshmallow mix into the prepared loaf pan. It will be very sticky. 

Smooth the top with an offset spatula. 

Let it sit for three hours to firm up. It should feel firm and spongy to the touch.

Sift 1/2 a cup or so of powdered sugar onto a work surface. 

Turn out the marshmallow onto the sugar. 

With a lightly greased and very sharp knife, cut the marshmallow in half lengthwise. 

Cut the marshmallows into squares about 3/4" thick (or however big you want them!). 

Dip them into a bowl of sifted powdered sugar (or just use the sugar on the counter if there's enough) to coat so they don't stick. That's it!

Perfect for a cup of hot chocolate! It gets so gooey and melty. Store in an airtight container for up to three days.