Apparently homemade marshmallows are a lot easier to make than you might think.   I found this great recipe over at Martha Stewart that I wanted to share with you.  In Martha's recipe, she made Marshmallow Snowflakes, but really the options are endless...
I was inspired by this photo from Herriott Grace for this blog entry.

Adapted from Martha Stewart

Yields: 70-100 marshmallows

2/3 cup cold water
2 envelopes (1 scant Tbsp.) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 tsp. salt
1 tsp. pure vanilla extract
vegetable-oil cooking spray

Coat a 12x17-inch rimmed baking sheet with cooking spray; line with parchment paper.  Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer.  Sprinkle with gelatin; let mixture soften for about 5 minutes.

Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover and bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.

With the mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering).  Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume; about 12 minutes.  Add vanilla, and beat 30 seconds to combine.

Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm overnight.

Coat a 1 or 2 inch cloud-shaped cookie cutter with cooking spray to prevent it from sticking.  Cut out as many individual marshmallows as possible; coat with more spray as needed.  Use marshmallows immediately or store in an airtight container for up to one week at room temperature.

Note: Be creative.  Try different shapes, flavors and/or colors.  Chocolate hearts, mint snowflakes, green four leaf clovers...whatever you want.

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