Marshmallows

That's right, I said marshmallows.  Did you know you can make them at home?  Did you know they taste a bazillion (*technical term) times better than store bought?   WELL....now you do!

I've been making these for years in tons of variations, plain (vanilla), mint, strawberry, swirled, banana, chocolate dipped plain, peanut butter and chocolate dipped banana, etc....they are super addictive and this is saying something because I'm not a big fan of marshmallows in general.

Again, to give credit where credit is due, this is an Alton Brown recipe that I tweaked to make the additional flavors.

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 tsp kosher salt
• 2 tsp vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• PAM

1.  Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
2. In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt.
3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
4. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
5. Once the mixture reaches this temperature, immediately remove from the heat.
6. Use the whisk attachment, and turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
7. Once you have added all of the syrup, slowly increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 9-12 minutes.
8. Add the vanilla during the last minute of whipping.
9. While the mixture is whipping prepare the pans as follows.

For regular size marshmallows:

1. Combine the confectioners' sugar and cornstarch in a small bowl.
2. Lightly spray a 13 by 9-inch metal baking pan with PAM. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
3. When ready, pour the mixture into the prepared pan, using a lightly sprayed spatula. Move so the marshmallows are even in the pan.
4. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
5. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture.
6. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Shake off excess powder using a mesh strainer if desired.
7.  Store in an airtight container for up to 3 weeks.

For mini-marshmallows:

1. Combine the confectioners' sugar and cornstarch in a small bowl.
2. Line 4 half sheet pans with parchment paper, spray the paper with PAM and dust with the confectioners' sugar mixture.
3. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip.
4. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip.
5. Sprinkle the tops with enough of the remaining sugar mixture to lightly cover.
6. Let the strips set for 4 hours or up to overnight.
7. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture.
8. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and shake off excess powder using a mesh strainer if desired.



Mint Marshmallows

9. Store in an airtight container for up to a week.

Mint Marshmallows:

1. Make vanilla marshmallows as directed, substituting 1/2 tsp mint extract and 1 tsp vanilla extract for vanilla amount noted above.

*Note: these are of course undoubtedly great in hot chocolate...but also try them roasted over a fire (heck, even the gas burner on your stove will work) They taste totally different and the roasting brings out even more of the flavor in the flavored marshmallows .