How to Make Homemade Marshmallows

I have been dying to make homemade marshmallows ever since I found out you could. I had never had them before, but it seemed like I was seeing them everywhere. I started to feel left out on the marshmallow front...so I gave them a try.

They are really simple to make and they taste good. I am not a huge marshmallow fan, but I will say they are better than store bought. I can't wait to try one in a cup of hot chocolate!

I used them as a shower gift, but I think they would be perfect at Christmas time with some homemade hot chocolate mix for a nice gift. These are plain, I just colored them pink for fun.

Next time I am going to try a flavor variation. I am dreaming of raspberry marshmallows and peppermint marshmallows. Doesn't that sound delicious...



Ingredients:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Recipe Source: Martha Stewart