Make Your Own Marshmallows (It is WAY easier than you think!!!!)

These babies are worth the effort.

They toast up amazingly delicious!! The outside gets crunchy, like a super duper thin layer of the sugar that's on top of creme brulee. And the inside gets super soft and gooey, and the vanilla flavor really comes through.

AND you get to lick the beater, which is like eating spoonfuls of marshmallow cream.

...really.... how can ANY of that be bad?!

See the ribbons of the vanilla running through them?? So yummy!!

Nutella S'mores. I can die happy now.

Ok, so I apologize, I was so excited to make these suckers, I didn't take a photo of all the ingredients! But they're simple. I promise! In addition to the ingredients, you need a candy thermometer and a mixer. (You can buy a candy thermometer at the grocery store for around $4) You need:

• About 1 cup confectioners’ sugar (that's a fancy way of saying powdered sugar) for dusting
• 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
• 1 cup cold water, divided
•  2 cups granulated sugar (that's a fancy way of saying regular ol' sugar)
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2 large egg whites
• 1 tablespoon vanilla

It would also help if you have a sifter or sieve to sift the powdered sugar. I have this great shakey one from Pampered Chef. I love their stuff.

Rub some oil into a 9x13 pan, and sift powdered sugar into it. Be generous, you don't want the marshmallows to stick!

Now, you're going to put 1/2 cup of the cold water into the bowl of your mixer. Then, sprinkle the gelatine over the top of the water. (I took a photo of the gelatine so you know what it looks like. It is sold on the same aisle as the Jello and the Jello Pudding mixes at the market) 

Next you need to get a big pan and put the other 1/2 cup of water, the 2 cups sugar, the corn syrup, and the salt.  

Heat over low heat, stirring until the sugar is dissolved, then up the heat to medium and boil, without stirring, until the candy thermometer reaches 240 degrees. 

While it's boiling, get out your whisk attachment for the mixer.

Then pour the mixture (BE CAREFUL it's hot!!!!) over the gelatine mixture and stir to dissolve the gelatine. 

Now take the bowl with all that in it, and put it on the mixer. Attach the whisk. You're going to beat it on a high speed for about 6 minutes, depending on the strength of your mixer. It should be all fluffy and white and look like marshmallow cream. Don't be scared of whipping it up even though it's hot. I thought it would spatter but it didn't.

Meanwhile, while that's beating up, beat the two egg whites. I have this nifty rotary beater that my grandma gave me several years ago. I love it!! Beat them until stiff peaks form.

Then, mix the egg whites and vanilla into the beaten up for 6 minutes mixture. Mix on low just until it's blended.

Then, dump/scrape it into the pan. Don't get too scrape-ish or it will get stringy and a bit sticky. Smooth the top. Then sift powdered sugar over the top to coat. Then stick it in the fridge, uncovered, for a few hours to firm up!!

Then, HURRY- take the beater and the bowl and go into your closet and eat it. The kids will ask what you're doing, but DON'T TELL THEM. Otherwise, you'll have to share. I'm just sayin'.....

Ok, after the big chill, you're going to take a butter knife or small spatula and sort of work one corner loose, then invert the marshmallow onto a cutting board. I sprinkled a bit of powdered sugar on that too.

Then, sift some more powdered sugar into the now empty pan. After cutting the marshmallows, you're going to roll them in the powdered sugar to coat.  I found it easiest to cut them using a pizza cutter.

I made some large ones for S'mores, and some smaller ones for cocoa.

I got this recipe from the EXCELLENT blog Smitten Kitchen

I stored them in a ziploc bag in the pantry. I think they would get too moist in the fridge. These would make an excellent gift!! :)