Homemade Marshmallows

OK, I found this recipe in Bon Appetite (I got a year's free subscription when I got my Kitchen Aid last year). It looked like fun. It's worth a once a year making :) Only attempt if you have a stand mixer. You need a candy thermometer for this recipe also. We had fun giving them away to neighbors for hot chocolate. They loved them. Aron watched the process and in the end was hesitant to try one but I quote him "Mmmm, this tastes just like a marshmallow!"
So there you have it folks. Enjoy! (PS, I tried to put paragraphs and spaces below in the instructions and ingredients and it wouldn't let me so sorry it's all run together)

Homemade Marshmallows

This makes a boatload. See the picture above of the marshmallow slab? That's a 9x13 slab. It's thick. If you like jumbo marshmallows, it will make less, if you like mini marshmallows you'll be cutting for a very very very long time :)

These can be layered between sheets of parchment paper and stored in an airtight container at room temperature for up to two weeks.

1 cup cold water, divided into two 1/2 cups

Three 1/4 ounce envelopes unflavored gelatin (One box contains four envelopes)

2 cups sugar

2/3 cup light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 cup potato starch (AKA potato flour. I found it in the whole foods/health section of our grocery store)

1/2 cup powdered sugar

Line 13x9x2 metal baking pan with foil. Coat foil lightly with non stick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin packets over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush (this was a cool trick I enjoyed!). Attach candy thermometer to side of pan. Increase heat and bring syrup to a boil. Boil, without stirring, until syrup reaches 240 degrees F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto whisk as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. (This is where the stand mixer is necessary. It seemed thick before 15 minutes, but it's the perfect thickness at 15 minutes) Add vanilla and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

After 4 hours stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. (I used a fine sieve to sift mixture onto the counter). Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

The process of getting the cut marshmallows coated is a messy one, but it's a yummy one!