Homemade Marshmallows

Is there anything better than homemade marshmallows? Nope.

Here is how to make them! I use a recipe from Gail Gand's Brunch. They aren’t difficult, but they do require a bit of concentration. Here’s how to make them:

Ingredients

• 1/4 Cup light corn syrup

• 3/4 Cup Sugar

• 2 Large egg whites

• 1 Tbsp powdered gelatin

• 1/4 tsp pure vanilla extract

• cornstarch for dusting

Directions

1. Combine 1/4 cup water with the corn syrup and sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook until the mixture reaches the "soft-ball" stage, or about 235 degrees.

2. Meanwhile, whip the egg whites on medium-high speed until soft peaks form (once they form, turn the mixer down to low and let it run until the syrup is ready). Sprinkle the gelatin over 2 tablespoons cold water in a bowl and let it dissolve.

3. When the syrup reaches 235 degrees, remove it from the heat, add the gelatin, and mix by swirling the pan gently. With the mixer on low speed, pour the syrup in a stream into the whipped egg whites. Add the vanilla and whip on medium-high speed until stiff peaks form, 3 to 5 minutes.

4. Line a baking sheet with parchment paper. Spread the mixture out on the paper and let it cool for at least 2 hours. Then cut it into 1 inch cubes and dust with cornstarch to keep them from sticking together. Store in an airtight container for up to 5 days.

   NOTE: To give the marshmallows a different flavor, replace the vanilla extract with lemon, mint, orange, or anise extract.

   COOK'S NOTE: use flat beater - not whisk beater