Homemade Marshmallows

There is nothing that makes us feel more like kids in the summer than the idea of making s'mores over a roaring fire. My idea was to try and make this childhood classic even better by creating a marshmallow that would leave a truly lasting impression on the minds and taste buds of my children.

About a year ago I was looking through the bargain books at Barnes and Noble (this is a great place to get cookbooks for cheap) when I found an awesome cookbook for making kids treats. The best part was the book was marked down to $2.99! I figured even if I only wanted to use a few of the recipes in the book the price was great so I bought it. This marshmallow recipe is the first one I am trying out of the book but based on the results I will be trying others.

The book is called "Sticky, Chewy, Messy, Gooey, Treats for Kids" by Jill O'Connor. The recipe we are making today is called "Glamorous Movie Star Marshmallows". The end of the recipe calls for decorating the finished squares with dusting sugar or even Luster Dust. I am choosing to keep mine a traditional white for now. Two items that are very important for this venture are a candy thermometer (I got mine for a couple dollars at Walmart) and a stand mixer with a whisk attachment.

The ingredients you will need for you Marshmallows are as follows:

• Cornstarch for dusting (I used tapioca starch)
• 1 cup cold water
• 3 TBSP unflavored granulated gelatin
• 2 cups granulated sugar
• 3/4 cup light corn syrup (I used brown rice syrup)
• 1/4 tsp salt
• 1 TBSP Vanilla extract
• Powdered sugar for dusting

• Take a 9x9 pan and prepare with a non sticking cooking item. I use Wilton's cake release product since it is non-hydrogenated but you could use cooking spray. Dust with cornstarch or tapioca in my case.
• Pour 1/2 of the cold water into the bowl of a stand mixer and sprinkle with gelatin. Allow to sit 45 minutes to absorb.

• In a saucepan over medium heat combine remaining 1/2 cup water, sugar, corn syrup (or rice syrup) and salt. Heat until the sugar dissolves (you can stir a little). Increase heat to high and bring mixture to a boil (be careful- it almost boiled over). Cook syrup using a candy thermometer to 240 degrees (soft ball). (Do not go over 244) Remove syrup from the heat and slowly pour into the gelatin mix with the mixer on low. After all the syrup is added increase the mixer speed to high and beat until the mixture looks similar to marshmallow fluff (white and very thick) I put a towel over the mixer for the first few minute to catch any flying hot mixture. The book said about 15 minutes but it took me a little more than 10. At this point mix in the vanilla extract.
• Pour the mixture into your prepared pan and smooth the top. Dust with a coating of powdered sugar and allow to set for 8-12 hours.

• Turn marshmallows out of pan onto parchment or silpat, brush off any residual cornstarch and sprinkle with powdered sugar. Cut into 5 even strips both ways using sharp knife or pizza cutter. Roll cut edge in sugar shaking off extra. Marshmallows should be stored in a air tight container for 2-3 days. I layered them with wax paper to keep them from sticking to each other.

The Marshmallows turned out great...very tasty...sticky and sweet...but...

when you roast them they turn into something decedent! They are gooey goodness!

You may ask yourself why in the world would I want to make marshmallows when I can buy them at the store? To that my answer would be...no marshmallow from the store EVER tasted like this when warmed over an open flame. I believe once in everyone's lifetime something this good and real should be tasted and enjoyed. Now to make some graham crackers (I bought the flour the other day) I think these marshmallows deserve a very special cracker and some rich chocolate for the ultimate sinful treat.