homemade marshmallows

What is more tempting than homemade marshmallows?  I think the actual definition of homemade marshmallows is:  better than anything you can buy in a bag.

Super vanilla-y and more fluffy than you can imagine, they absolutely melt in your mouth. 

Problem is, and can I just be honest here? they are a huge pain to make.  Not so much in the making but in the cutting.  Oh boy.  What a pain.  They are super sticky and it takes a good 1/2 an hour to get out of the pan, but if you happen to be able to get over that, you will be rewarded.  Take that 1/2 an hour, you'll get the hang of it, and you'll be repaid with more marshmallows than you know what to do with.

And they really are the best.  So, just try it once, okay?

Homemade Marshmallows

Makes a ga-zillion.

Stores in a tupperware container forever and a day.

Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla

1 cup plus 2 Tablespoons powdered sugar; more as needed

Pour 3/4 cup cold water into the bowl of a stand mixer.

Sprinkle the gelatin over the water.

Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes.

With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch).

Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top.

*snow, right???*

Let sit at room temperature until set, at least 2 hours.
Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess.

Store in a tupperware.
Or use to top a really decadent chocolate cake :)