Saturday, December 27, 2008
For a holiday treat I have been making the kids homemade hot chocolate and using the extra marshmallows we had left from the cookie bags. The marshmallows are simple to make and well worth it.
From Barefoot Contessa
3 packages of unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow it to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high and whip until it is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust and 9x13 inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top (it helps to wet your hands and tamp with your palms, it take a bit of practicec for it not to be messy) and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them into squares. Roll the cut marshmallows around in more confectioners sugar to coat all the sides and stop them from sticking to each other.