Food is for Savoring!: Marshmallows

Hey there everyone!

I've been saying for months that I'll make marshmallows, but haven't gotten around to it. But, lo and behold, the 4th of July came around and I couldn't think of a better opportunity to make marshmallows than for s'mores on the 4th! Let me show you how easy- it might look complicated, but they are super simple.

First, prepare your pan with the cornstarch and confectioner's sugar mixture- we don't want sticking!

Mix your gelatin and 1/2 cup water in the bowl of your stand mixer.

Put your syrup ingredients (water, sugar, corn syrup, and salt) in a (NOT NON-STICK) pot.

Boil over medium heat until it reaches 240 degrees. Remove promptly.

This is what your gelatin mixture in your stand mixture should look like at this point.

With mixer on low, slowly pour syrup in with gelatin and whip. Then add in your vanilla and continue whipping.

Let that stuff whip for at least 12 minutes. It'll be thick and lukewarm

Here's what it looks like before you pour it out- like a giant bowl of marshmallow fluff.

Pour your marshmallow mixture out into your prepared pan- use an oiled spatula to pat it out evenly.

Then cover the marshmallows with a dusting of your confectioner's sugar cornstarch mix.

After letting sit at least 4 hours at room temperature, turn out your marshmallows- be constantly dusting the stick sides with your confectioner's sugar cornstarch mix.

And carefully cut them into whatever size pieces you desire- again, dust those sticky sides. And the sharper the knife, the better- that's my Sabatier up there (thanks Mom!!).

Once all cut up, make sure they're all un-stickied by tossing with confectioner's sugar and cornstarch.

Marshmallows
-3 packets unflavored gelatin
-1 cup cold water, divided
-1 1/2 cups white sugar
-1 cup light corn syrup (Karo)
-1 teaspoon kosher salt
-1 tablespoon vanilla (the best you can get, or your favorite!)
-1/4 cup confectioner’s sugar + 1/4 cup cornstarch
Get a 9x13’’ pan and line, grease, and then sprinkle with confectioner’s sugar and cornstarch mix (save the rest).
Put gelatin and 1/2 cup water in the bowl of a stand mixer.
Combine 1/2 cup water, sugar, corn syrup, and salt in a small saucepan over medium heat. Cover and allow to cook for 3-4 minutes. Uncover and let cook 7-8 more minutes, or until at 240 F if you’re being particular. Remove from heat immediately.
Turn mixer on low, and slowly add all syrup to the gelatin mixture, then add the vanilla.
Whip for 12-15 minutes, until very thick and lukewarm.
Pour marshmallows into pan, using an oiled spatula to spread evenly.
Dust the top with cornstarch/confectioner’s sugar (keep the rest!). Allow to sit uncovered for at least 4 hours and up to overnight.
Turn out marshmallows and cut them up as you wish. When cut, dust all sides of the marshmallow with the confectioners sugar/cornstarch.
Store airtight.