Making Marshmallows

 Putting together packages for mailing is always a daunting project around here.  It means Chex Mix (done) and cookies (done) and gifts (almost done), etc.  It also means candy.  Today are marshmallows.  I know several people have asked for this recipe, so here ya go:

Ingredients:

2 tsp. butter

3 envelopes unflavored gelatin

1 cup cold water, divided

2 cups sugar

1 cup light corn syrup

1/8 tsp. salt

1 tsp. clear vanilla extract

Optional toppings:  melted chocolate, hot fudge and/or caramel ice cream topping.  Optional garnishes:   baking cocoa, confectioners' sugar, crushed candies, chopped nuts, colored sugars and/or sprinkles.

Here we go:  Line a 13 x 9 pan with foil and grease the foil with butter; set aside.

In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside.

In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water.  Bring to a boil, stirring occasionally.  Cook, without stirring, until a candy thermometer reads 240 degrees (soft-ball stage).

Remove from the heat and gradually add to gelatin.  (This part might not smell good but keep going.)  Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes.  Beat in vanilla. 

Spread into prepared pan.  Cover and let stand at room terperature for 6 hours or overnight.

Lick the bowl.  No, that's not in the recipe, but dang it's good.

Using foil, lift marshmallows out of pan.  With a knife or pizza cutter coated with cooking spray, cut into 1" squares.  

Dip or drizzle marshmallows with toppings if desired, coat with garnishes as desired.  Store in an airtight container in a cool dry place.  ENJOY!