Women of Faith, Virtue, Vision, & Charity

Marshmallow
(Recipe from "The Ultimate Candy Book" by Bruce Weinstein. 2000 HarperCollins IBSN: 0-688-17510-4)

Ingredients
3 envelopes unflavored gelatin
1 1/2 cups water
2 cups granulated sugar
1 cup light corn syrup - put 3/4 in a measuring cup and remaining 1/4 in another measuring cup)
1 tbs vanilla
Vegetable oil for coating pan
Confectioners sugar for coating marshmallows.

Directions: wear long sleeves, long pants, and sneakers/shoes when you do this. It's unlikely you'll spill any of the hot syrup on yourself, but just in case . . . hot sugar burns are miserable and take a long time to heal, so take precautions now. Remember, it is harder to enjoy marshmallows with burnt fingers.

Oil 9x13 pan & set aside
In a large mixing bowl, sprinkle gelatin over 3/4 cup water. Mix and set aside until needed.
Combine sugar, 3/4 cup corn syrup, and remaining 3/4 cup water in a saucepan. Place pan over medium heat and stir until sugar dissolves completely and mixture comes to a boil.
Clip a candy thermometer to the inside of the pan and cook syrup without stirring until it reaches 240 degrees (or soft ball stage). Remove pan from heat and add remaining 1/4 cup corn syrup
With mixer on high, beat hot syrup into the large bowl containing the softened gelatin in a slow steady stream (TIP: to keep the syrup from splattering in strings all over the bowl and missing the gelatin, pour the syrup as close to the side of the bowl as you can)
Beat for 10 minutes, or until mixture triples in volume and becomes very stiff.
Beat in vanilla
Spread mixture into the prepared pan. Smooth using a thin flexible spatula or wide knife dipped in water.
Set aside uncovered for 8 - 10 hours at room temperature, or until mixture is cool and firm.

Dust the top with confectioners sugar.
Put more confectioner's sugar in a zip lock bag.
Coax marshmallow out of the pan. Cut into strips, wetting knife between cuts to prevent sticking as much as possible. Dip cut sides in confectioners sugar.
As you cut the marshmallow into cubes, toss the cubes into the ziplock bag, give them a shake to coat, and then take them out and lay them on paper toweling, etc., without letting them touch.
Once they are all cut, you can put them into an airtight container for up to 3 weeks.
Like they're actually going to last that long.
Eat them on their own, add them to hot cocoa, use them for fondue, or s'mores, or roast them over a fire. You will never go back to store-bought marshmallows again.