Marshmallows

One of my favorite things to make at Christmas time is home made marshmallows. I love passing these out and I always get the same question...."I didn't know you can make marshmallows, what's in them?". My response is some simple ingredients and a dash of magic. My mom is usually the one that's good at candy making, I get frustrated with it so I just let her make it all. The secrets I've learned is you have to have a thermometer and don't make candy items on a wet and rainy day. I think that's usually where I went wrong, but you learn something new everyday and it just takes some practice.

I hope you give these a try, it makes you want to never have store bought ones again. Last year I covered some in chocolate and those are pretty tasty too. Be creative and add some flavorings or food coloring in too.

Marshmallows

(Adapted from Momma Reiner's Fudge via Martha Stewart)

Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup cornstarch (I used powdered sugar)

Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.

In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.

Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.



I then added a little extra powdered sugar in the containers I was giving away because the marshmallows will soak up the sugar and get sticky.