Make your own marshmallows
Once you taste homemade marshmallows, you will wonder why you ever allowed that store bought filth to pass your lips. The light airy wonder that is what marshmallows are really supposed to taste like is remarkable. I have never been a marshmallow fanatic, enjoying them in my time, but perfectly willing to pass them by.
Now, having had to give up chocolate (migraine sufferer), the thought of missing out on this particular delight this Christmas actually is depressing. This combination makes an incredible homemade gift: your own cocoa mix and homemade marshmallows. What a knockout flavor set.
Ingredients:
2 cups granulated sugar
3/4 cup water
2 tablespoons unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon salt
cornstarch
confectioners sugar
Mix granulated sugar with 3/4 cup water. Simmer to soft ball stage (small amount dropped in cold water forms soft ball [240 degrees F]).
Remove from heat. Soften gelatin in the 1/2 cup cold water. Place on a large platter. Pour hot syrup over softened gelatin. Stir until dissolved. Let stand until partially cooled.
Whip until thick and white and mixture will nearly hold its shape (approximately 8 minutes with an electric beater). Add vanilla extract and salt. Pour into straight sided pans lined with equal parts cornstarch and confectioners sugar, mixed together. Let stand in cool place until firm but not refrigerator as that will cause it to set up wrong.
Now it is time to shape the marshmallows. You can either cut them directly into squares using a pair of scissors, or if you are feeling like having some fun, you can use cookie cutters to create all kinds of fun and wacky shapes. Once you are done cutting the marshmallows, dust the finished product with confectioners sugar.
You can also dip part of your marshmallow in chocolate, making a fantastic taste delight, as these ones have been dipped. You must be cautious in the process of dipping, however, not to heat the chocolate too much, as it will melt your marshmallow as it is being dipped. You must let the chocolate cool almost to the point of re solidification again before dipping your marshmallow. Experimentation will lead you to the correct point.
