Homemade Marshmallows

Whenever I come back from the states, I bring a stash of goodies with me. Random things that are hard to find here. Clothes and school stuff, of course, but I also stock up on food items as well. Kosher salt, red wine vinegar, vanilla. And marshmallows. Marshmallows are a hot commodity in these parts. So, it's super helpful to have the option of making my own. And, honestly, they're so much better made from scratch and really not too difficult. These little babies are delicious on top of s'mores brownies, dipped in chocolate, or slathered with Nutella.




HOMEMADE MARSHMALLOWS

• 3 packages unflavored gelatin 
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt 
• 1 tablespoon vanilla extract
• powdered sugar 

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. 

Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.  

Raise the heat to high and cook until the syrup reaches 24o degrees on a candy thermometer. Remove from heat.  

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  

Turn the mixer to high speed and whip until the mixture is very thick, about 15 minutes. 

Add the vanilla and mix thoroughly.  

Generously dust a 9 x 13 nonmetal dish with powdered sugar.  

Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Allow to stand uncovered overnight until the marshmallows dry out.  

Turn the marshmallows onto a board and cut them in squares.

Source: Ina Garten