Do you have any idea what marshmallows are made of? I didn't until I found a recipe for them.
They're mainly sugar, corn syrup, and unflavored gelatin.
I think marshmallows are better homemade; they're softer and more powdery. They are also a ton of fun to make. My mom says they are kind of like a science experiment. You have to boil sugar water until it bubbles like crazy at 240 degrees. Then you beat it for about fifteen minutes and the mixture turns from a liquid to a really white, sticky substance that's pretty unruly. We have a hand mixer and by the end we can hardly control it.
We don't have a KitchenAid and so we prop up our hand mixer with a roll of blue toilet paper.
This is why we called the recipe "Cloudy with a Chance of Marshmallows." Doesn't this look like a cyclone made out of marshmallow fluff?
When you spread the mixture into a 13x9 inch pan, it becomes one humongous marshmallow.
This is what the marshmallow looks like once it's set up overnight. You need to sprinkle confectioner's sugar on the top.
Vegetable shortening for greasing the pan
1 cup cold water
3 envelopes of unflavored gelatin
2 cups granulated sugar
3/4 cups of light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
Cut a piece of tin foil so that it will cover the bottom and sides of 13x9 inch pan. Place the foil over the inverted pan and fold so it takes the shape of the pan. Remove the foil and turn the pan right side up. Place the foil gently into place in the pan and thoroughly grease the pan. (You can use an aerosol spray.)
Place 1/2 cup cold water in large bowl of electric mixer. Sprinkle the gelatin over the surface of the water and set aside.
Place the sugar, corn syrup, salt, and remaining 1/2 cup of water in a large saucepan over moderately low heat. Stir until sugar dissolves and the mixture comes to a boil. Cover for 3 minutes to let sugar crystals dissolve. Uncover, raise the heat to high, and let the syrup boil without stirring until the temperature reaches 240 degrees on a candy thermometer. Remove from the heat.
Begin beating the gelatin mixture. Slowly pour the heated syrup into the gelatin mixture. Once it's all incorporated, beat for 15 minutes until the mixture is lukewarm, snowy white, and looks like marshmallow fluff. Add the vanilla and beat a few more minutes.
Pour into a prepared pan and put Saran Wrap on top. Let stand for 8-12 hours (overnight).
Sift confectioner's sugar onto a large cutting board. Invert the giant marshmallow onto the sugared surface. Remove the pan and the foil. Sift more confectioner's sugar onto the top of the marshmallow.
Prepare a long knife by brushing it with vegetable oil. Cut firmly into 1 inch strips. Roll the strips in confectioner's sugar. Then cut the strips into 1 inch cubes, rolling the marshmallows in confectioner's sugar so they don't stick together.
Store in an airtight container.
Clementine eats the hamster version of an ice cream cone.