Homemade Marshmallows

This is one our favorite family traditions. We love to make our own marshmallows and the have hot chocolate together. I usually make these the night before or the morning of--you don't need to cover them while letting them cool. I can store the excess for a couple of weeks in a ziplock bag.

• 3 packages (3/4 ounces) unflavored gelatin 
• 3/4 cup water
• 1/4 cup water
• 2 cups sugar
• 1 dash salt
• 2/3 cup light corn syrup
• 1 teaspoon vanilla 

Dusting powder: 
     1/2 cup powdered sugar 
     4 tablespoons cornstarch

• In a bowl, sprinkle the gelatin over 3/4 cup water. Let it sit until all the water has been absorbed, about 10 minutes.   

• Meanwhile, line a 9-by-13-inch cake pan (They turn out about an inch thick ) with nonstick foil or parchment. (not wax paper)--I like to dust my parchment with the dusting powder. For thinner marshmallows I use a jelly roll or cookie sheet. They turn out about 1/2" thick this way. 

• In a saucepan over medium heat, stir the sugar, salt, and corn syrup into 1/4 cup water for a few minutes until the sugar dissolves. 

• Increase heat to high, attach a candy thermometer to the pan, and boil until the mixture reaches 220° F.

• Quickly stir in the vanilla.

• Immediately pour the syrup mixture over the gelatin mixture, whisking constantly until the result is light and fluffy and has tripled in size. (15-20 min) --I just use my hand mixer.

• Scrape the mixture into the prepared pan and let cool at room temperature.

• Meanwhile, combine the powdered sugar and cornstarch to make dusting powder and sprinkle it onto a cutting board. When the marshmallow mixture is cool, turn it out of the pan onto the board.

• Dip cookie cutters into the dusting powder and cut out shapes--small cutters work best for hot chocolate marshmallows.  They turn out about an inch thick. I also use my kitchen scissors to cut them up into small squares. Just dip all stick edges into the dusting powder to prevent sticking.