Marshmallows

Yum! These marshmallows are more soft, fluffy, and melt-in-your-mouth scrumptious than Jet Puffed could ever be. You've truly not lived until you've tried one of these marshmallows in a mug of hot chocolate. Thanks for passing along the recipe, Erin!

Ingredients:

3 packages unflavored gelatin

1 C cold water, divided

1 1/2 C sugar

1 C light corn syrup

1/4 tsp salt

1 tsp vanilla

1/2 tsp peppermint extract (optional)

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1/4 C powdered sugar

1/4 C cornstarch

Directions:

1.) Place gelatin and 1/2 C water in bowl of stand mixer.

2.) Meanwhile, combine 1/2 C water, sugar, and corn syrup in a small, covered saucepan.

3.) Place over medium high heat for 3-4 minutes.

4.) Remove the cover from pan.

5.) Cook for an additional 7-8 minutes, until the mixture reaches 240F on a candy thermometer.

6.) Immediately remove pan from heat.

7.) Turn the mixer on low speed.

8.) Slowly pour the sugar mixture down the side of bowl.

9.) When entire sugar mixture has been added, increase speed to high.

10.) Continue to whip until the mixture becomes very thick and is lukewarm (about 12-15 minutes).

11.) During the last minute of whipping, add vanilla and flavoring.

12.) Combine powdered sugar and corn starch in small bowl.

13.) Sprinkle 1/2 of this mixture into a 9x13" greased pan.

14.) Shake the mixture around pan, so all surfaces are covered.

15.) Pour the whipped mixture into the pan and smooth the top.

16.) Allow the marshmallows to sit uncovered for 4-8 hours.

Cutting:

17.) Prepare a large piece (larger than 9x13") of wax paper.

18.) Cover the wax paper with remaining powdered mixture.

19.) Turn the pan of marshmallows upside down on wax paper.

20.) Using a pizza cutter, slice marshmallows into desired sizes.

21.) Roll each marshmallow piece in the powdered mixture to prevent sticking to others.

22.) Leave the marshmallows uncovered for an additional 24 hours.

23.) Then, store in an airtight container for up to 4 weeks.

Makes 3 dozen large marshmallows.