I made marshmallows!

Wow! Homemade marshmallows are good! They are vaguely similar to the grocery store variety, but sooooo much better. Yummier. Here's the recipe that I used. (Thanks, Mom, for emailing it to me!)

WILTON BASIC COOKED MARSHMALLOWS

2 tablespoons unflavored gelatin (3 pkgs)
1/2 cup cold water
2 cups granulated sugar
3/4 cup light corn syrup
3/4 cup hot water
2 teaspoons vanilla
1/4 cup confectioners' sugar
1/4 cup cornstarch
* I used 1/4 cup each of sugar and cornstarch on the bottom of the cookie sheet, and another 1/4 each on top of the candy. I liked having extra to work with.


Before you begin. line the bottom of an 8" square pan with porous paper. *I cut a piece of brown paper from a grocery bag for the lining.

1. Combine gelatin and 1/2 cup cold water in large mixer bowl. Let stand while you cook syrup.

2. Combine sugar. corn syrup and 3/4 cup hot water in a three-quart heavy saucepan. Place over high heat and stir constantly with a wooden spoon until all sugar crystals are dissolved. Wash down sides of pan with a pastry brush dipped in hot water. Then clip on thermometer. Cook without stirring to 245°, about ten minutes. Wash down sides of pan twice more while mixture cooks. Remove from heat.

3. Set mixer at highest speed. Slowly pour hot syrup in a thin stream over gelatin in bowl. Continue beating for about 15 minutes. or until ribbons dropped off the beater retain their shape on the surface of the mixture. Add vanilla toward end of beating. Use a rubber scraper to remove mixture from bowl into prepared pan or slab. Swirl from center to edges of pan to level. Let firm overnight at room temperature.

4. Set mixer at highest speed. Slowly pour hot syrup in a thin stream over gelatin in bowl. Continue beating for about 15 min. or until ribbons dropped off the beater retain their shape on the surface of the mixture. Add vanilla toward end of beating. Use a rubber scrapper to remove mixture from bowl into prepared pan or slab. Swirl from center to edges of pan to level. Let firm overnight at room temperature.

5. Blend cornstarch and confectioners' sugar. then sift into a cookie sheet with 1" sides. Loosen sides of marshmallow with a small spatula dipped in cold water and turn out onto cookie sheet. Lay a damp folded towel on paper for a few minutes. then peel off paper. Heap cornstarch mixture on square of marshmallow. Then cut in eight 1" strips with a serrated knife dipped in cold water. Roll strips in cornstarch mixture. Then cut each into eight 1" squares with a scissors dipped in cold water. Tumble squares in cornstarch mixture and let stand for about an hour to dry. Brush with a clean dry pastry brush. Store at room temperature in an airtight container for up to three weeks.