Transplanted Taste Buds: Marshmallow Madness

Ah, yes...the telltale sign that summer is truly here: Marshmallow goo stuck to your...well, everything. While the econo-sized bag is a smart move when hoards of children are involved, nothing beats a fresh, homemade mallow.

Yes, homemade marshmallows. They really are a little piece of heaven and with not as much effort as you think, they too, can be yours.

Enjoy your marshmallows plain, sprinkled with toasted coconut or drenched in chocolate and sprinkled with graham cracker crumbs.

For more of Lisa's recipes, visit her blog Transplanted Taste Buds.

Homemade Marshmallows:

3 Pkgs Unflavored Gelatin (Knorr brand)
1 1/2 C. Granulated Sugar
1 C. Light Corn Syrup
1/4 t. Kosher Salt
1 T. Vanilla Extract
Confectioners' sugar, for dusting

1. Combine the gelatin and 1/2 cup of cold water in a bowl. Allow it to sit while you make the syrup.

2. 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 F on a candy thermometer. Remove from the heat.

3. With a mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

4. Pour the batter into a 8 X 12-inch glass pan. Smooth the top of the mixture with damp hands. Sprinkle on any toppings. Allow marshmallows to dry uncovered at room temperature overnight.

5. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

*I do not roll them in confectioners' sugar. I think it makes them too sweet, but it does help the stickiness.

Sticky Photo from Wikimedia Commons. Recipe by Ina Garten.