Summer Baking Challenge Week 3: Marshmallows!

I was so excited to try these! I found the recipe via Pinterest and here is the link to the website it was found:

 http://www.bellaeats.com/blog/2008/12/22/holiday-gift-boxes.html

Homemade Marshmallows 

4 envelopes of Knox unflavored gelatin

Water

3 cups granulated sugar

1 1/4 cups light corn syrup 

1/2 tsp salt

1 Tbsp vanilla extract

Confectioners sugar for slicing

1. In a large saucepan over medium-high heat, combine 3/4 cup of the water, sugar, and corn syrup.

2. Meanwhile, in bowl of stand mixer, place the other 3/4 cup of water and sprinkle the gelatin on the top, let turn solid(which will only take a minute).

3. Bringing sugar mixture to a boil, place candy thermometer in middle of mixture, making sure not to touch the side or the bottom of the pan and let it continue at a rolling boil until mixture passes 235 degrees Fahrenheit , which should take about 3-5 minutes. (I actually just boiled it and kind of walked away and forgot about so I have no idea how long mine was there for. I rushed back to it with great speed and it looked clear with a brown tinge, kind of like when you make meringue).

4. With mixer on low, carefully pour sugar mixture into mixer bowl, add salt and slowly raise beater to high speed.

5. Beat sugar mixture on high for five minutes and then add vanilla extract. (If you want to add other flavours like mint, cocoa powder for chocolate or you can add food colouring to make colourful ones).

6. Continue beating mixture for an additional 5 minutes.

7. Meanwhile, grease a 9x13 inch pan for large marshmallows or two 10x10 inch pans for small marshmallows.

8. When done beating, pour mixture into pan(s), smooth top and tap to release extra air.

9. Leave on counter overnight to solidify(I actually didn't wait. I took it out after about 5 or 6 hours and it still worked).

10. Generously sprinkle working surface with confectioners sugar, turn out mass of marshmallow, generously sprinkle more sugar, and cut as desired, lightly coating marshmallow shapes with more sugar to avoid sticking.

9x13 pan makes about 96 marshmallows that can supposedly be stored for a week. I will see if it can last longer. :p

They taste just like store bought without any chemical tastes. Yummy!

*UPDATE*

I've just tried making chai tea marshmallows by substituting chai tea for water and added a few dashes of ginger, cinnamon, nutmeg, cloves, and allspice. It tastes soooo yummy! Gah! The possibilities are endless!