Two years ago, I made marshmallows. And what a treat they were! Last year, I lost the recipe and never looked for another one.

This year, being extremely tight financially, I have found the recipe again and am planning on making liberal use of it for Christmas presents. Fair warning, eh?

Here is the basic recipe, which I promised Jenn I'd put up over a year ago.
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Homemade Marshmallows - Recipe an amalgamation of Maida Heatter's, The 20th Century Homekeeper, and Practical Knowledge of my own.

3 Tablespoons Knox-type Gelatin (3 envelopes)
1 c cold water
2 c granulated sugar
3/4 cup light corn syrup
1/4 tsp salt
1 tsp vanilla (OR peppermint extract, OR your favorite flavoring - experiment! But go to 1/4 tsp with peppermint, otherwise it's way too strong.)

Food coloring, as you choose. Or not. Doesn't matter.

vegetable shortening (for preparing the pan)
Powdered sugar (for coating the marshmallows)

1. Prepare a 9x13x2" pan by lining it smoothly with foil, then brush the foil lightly with vegetable shortening. Set aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer. Sprinkle the geletin over the surface of the water and set aside.

3. Place the granulated sugar, corn syrup, salt and the other 1/2 cup of water in a heavy 2 qt. saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temp reaches 240 degrees. Do not overcook. Remove from heat.

4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes, until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla (or your flavoring and food coloring) a few minutes before the end of the beating. Wipe bowl down with rubber spatula as necessary during beating.

5. Pour the mixture (warm and thick) into the prepared pan and scrape all the mixture off the beaters. Smooth the top of the marshmallow, and dust lightly with powdered sugar.

6. Let stand uncovered at room temp for 12 to 24 hours.

7. Sift or strain powdered sugar onto a large cutting board, larger than your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.

8. Cut using a long, heavy, sharp knife by brushing the blade with vegetable oil. After the first slice, keep the blade sugared to prevent sticking.

9. Dip the sides of each strip into the sugar on the board. Use more as needed.

10. Cut into 1" squares, or smaller if you like. Make sure you roll each one into more powdered sugar, to prevent them sticking together. Store in a plastic bag or any airtight container.

11. Devour with glee, according to the Season.


PLEASE NOTE: ANY flat surface will work if you don't have a 9x13 pan. I've used foil covered cookie sheets and it works quite well. It can get awkward having pans of marshmallow lying around the kitchen while you're trying to cook, though, so think about that before you start!

Personally, the peppermint worked beautifully, and made a fun treat for the kids in their hot chocolate.