Homemade Marshmallows

Can you imagine your friend’s reactions when you tell them in your best snooty voice that you MADE the marshmallows.


Homemade Marshmallows
Yields: About 96 one-inch squares-try to cut them like ghosts!

Ingredients

Vegetable oil, for coating pan
1/4 cup(s) confectioners' sugar
2 tablespoon(s) powdered gelatin
3/4 teaspoon(s) powdered gelatin
1 3/4 cup(s) sugar
3/4 cup(s) light corn syrup
1/4 teaspoon(s) salt
1 tablespoon(s) pure vanilla extract
Food coloring (optional)

Directions

1. Make the marshmallow batter: Lightly coat a 9- by 13-inch pan with vegetable oil, dust it with 2 tablespoons of confectioners' sugar, and set aside. Combine the gelatin with 1/2 cup water in a large mixing bowl and set aside. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan and cook over medium-low heat, stirring occasionally, until sugar melts. Increase heat to high and continue to cook until a candy thermometer reads 250 degrees F. While constantly mixing with an electric mixer set on low speed, slowly add the hot syrup to the gelatin mixture. Increase the mixer speed to high and continue to process until the mixture triples in volume and becomes fluffy and white -- about 15 minutes. Add the vanilla and food coloring, if desired, and process until combined -- about 1 more minute. Transfer the mixture to the prepared pan and, with wet hands, press it into place. Cover the top with the remaining confectioners' sugar and allow to rest, uncovered, overnight.

2. Cut out marshmallows: Release the marshmallow mixture from the pan onto a cutting board. Cut into 1- by 1-inch squares. Toss each piece in confectioners' or superfine sugar. Store in an airtight container for up to 1 week.