Marshmallows

This might seem like a lot of effort for something you can buy at your supermarket, but it's fun to make and we think it's cool to have the know-how.  It is molten lava when it cooks, and sticky when it cools, so be careful and use a lot of non-stick oil and powder when you make this.

Hot marshmallow mixture in the pan.

Don't worry too much about the appearance when you spread it.  The irregularity in thickness is expected in a home-made product.  Just be sure to spray the pan before you pour the mixture into it.

Marshmallow Sheet

If you did it right, the mixture should just fall out when you flip the pan.  Don't make the mistake that I did and flip it onto an un-powdered cutting board.  This stuff is sticky and will not release otherwise.  I used a rolling pin as a straight-edge when I cut the squares.  Throw them in a bowl with the powdered sugar, and give it a toss after every row.

These things keep forever at room temperature, and a bag of them are a fun holiday gift for your friends.  They also work in a mug of hot chocolate.

(Cuisine Holiday Cookies, pp 78-79)

• 1 oz Unflavored Gelatin
• 3/4 C Water
• 1 Tbsp Vanilla Extract
• 1 3/4 C Granulated Sugar
• 1 C Corn Syrup
• 1/2 C Water
• 1/4 tsp Kosher Salt
• 3/4 C Powdered Sugar
• 1/3 C Cornstarch

1. For Syrup, sprinkle Gelatin over 3/4 C Water and Vanilla in a Stand Mixer Bowl.
2. Boil Sugar , Corn Syrup, 1/2 C Water and Salt over medium-high heat.  Cover and boil 2 minutes.  Uncover and boil until mixture reaches 250 degrees, about 10 minutes.  Remove from heat.
3. Using whisk attachment with mixer on low speed, drizzle syrup into gelatin mixture.  Gradually increase speed to high.  Whip until mixture is thick and cool, about 12-15 minutes.
4. Coat medium pan with nonstick spray.
5. Pour mixture into pan and spread until roughly smooth.  Cool, uncovered at room temperature, for at least 4 hours.
6. Mix Powdered Sugar and Cornstarch.  Lightly coat top of marshmallow mixture and turn onto cutting board.
7. Cut into 1" squares.  Toss squares with sugar/cornstarch mix, shake off excess, and store in a sealed container.