Homemade Marshmallows

I've been wanting to make marshmallows for a while now.  I'm not sure why I was intimidated by them, because they were super easy to make.  Don't be afraid of the long recipe.  There are a few steps involved, but they are not hard, just make sure you have a candy thermometer.

I'm ready for some Valentine's Day fun.  I'm not so much a girlie girl, but I do like a few hearts and pink around this time of year.

These marshmallows were soooo yummy in hot chocolate.  They are way more gooey and melty then store bought kinds and so creamy and smooth.

Marshmallows

3 packets unflavored gelatin
1 cup water (divided into 2 half cups)
1 1/2 cups sugar
1 cup light corn syrup
1/4 tsp. salt
2 tsp. vanilla
confectioners sugar (aka - powdered or icing sugar)

In the bowl of a mixer combine 1/2 cup of cold water with the gelatin.  Let stand for at least 30 mins. until the gelatin has dissolved.

In a saucepan, combine sugar, corn syrup, vanilla, salt and 1/2 cup of water.  Bring this mixture to a boil.  Using a candy thermometer, boil until it reaches 244 F.  That is just a little past soft ball, but not all the way to hard ball.  Remove from heat as soon as temperature is reached.

Put the wire whisk attachment on your mixer.  Turn on the mixer to low and immediately pour in the hot sugar mixture in a steady stream.  Once the sugar and gelatin are combined, turn the mixer up to high and beat for as long as 15 mins.  You want a very white and fluffy mixture.

Dust a 9X13" pan with a generous amount of confectioners sugar.  Pour the marshmallow mixture into the pan.  Try to smooth out the top as much as possible (it's sticky and stringy, so good luck).  Then dust with more confectioners sugar.  Place uncovered in the fridge for a couple hours.  Loosen the sides with a knife and then turn the marshmallow block onto the counter.  Cut the marshmallows into cubes, or I cut mine into heart shapes with a cookie cutter.  Toss the marshmallows in more confectioners to keep them from sticking together.

Store in an airtight container for up to a week.
After reviewing quite a few recipes, I edited this recipe for Oprah's website.

I hope you try these, and let me know what you think.