Marshmallows

Cool summer nights scream fire pits and campfires. You really can't have a fire without marshmallows...it's like having cookies without milk or a movie without popcorn...or....I could go on and on.  I won't fault you for whipping out the bag of Jet Puff, I've done it many times, but trust me when I tell you this; nothing compares to marshmallows made from scratch.  You need to try making them at least one time this summer. It can be a little messy but it's definitely not difficult or scary.  This recipe makes fluffy, chewy, melt in your mouth marshmallows...and best of all they taste incredible toasted over a fire.  (Recipe below)



I used a cookie sheet because I couldn't find my small metal pan, so these came out a little flatter then usual and obviously I wasn't able to fill the large cookie sheet with the amount in this recipe so I ended up with a little island of marshmallow in the middle of the pan.  Worked out fine though. Just had to trim it to get squares after it set up.

My marshmallow island below sprinkled with confectioner sugar and ready to be refrigerated to set up.

Finished!

Eat your heart out Jet Puff! You can see the airy texture of these in the photo below.

Enjoyed by the fire.

Recipe:

1 cup confectioners’ sugar

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided into 1/2 cups
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla 

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In in a large heat safe bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.

Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until dissolved.

Beat mixture on high speed until white, thick, and nearly tripled in volume, about 10-15 minute.

In separate medium bowl with cleaned beaters beat egg whites until stiff peaks form.

Beat whites and vanilla (or your choice of flavoring and any coloring if you want colored marshmallows) into sugar mixture until just combined.

Pour mixture into baking pan. Don't wrestle and fuss to get it all out of the bowl into pan...it's sticky and this is how you could end up with a mess. Pour out what pours out and leave what sticks in the bowl in the bowl (let the dirty bowl soak in soapy water).

Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow uncovered until firm (at least 3 hours, and up to one day)

To remove, run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife dipped in confectioners sugar, trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Toss marshmallows in remaining confectioners sugar.