Fun! Fun, fun, fun.  Making marshmallows is fun. I actually  sang in the kitchen “It’s a marshmallow world in the winter….” while I made these.  Really though, how can you go wrong when you are working with sugar and sprinkles and the end result is a light, airy, white marshmallow?  It’s like making happiness!

The first time I made marshmallows I was with a young women’s group.  As I recall  I was about 16.  I remember being amazed that a person could actually make marshmallows.  Since then I have made these on several occasions and every time I do I have the same giddy feeling.  Making marshmallows is sort of like creating an epidemic in the house.  You start pulling out ingredients and the kids ask, “What are you making mom?”  You tell them that you are making marshmallows and for some reason they linger because it’s so out of the ordinary.  Before long you have all sorts of help and the laughter starts to flow.  At our house we love chocolate covered marshmallows, marshmallows in hot chocolate and eating marshmallows right out of the bag, so this recipe is a winner all the way around.  I have a granddaughter who is particularly fond of marshmallows and I look forward to having sticky marshmallow making fun with her in the years to come.

Preparing for the stickiness which is about to beset you–line a 13 x 9 baking pan with buttered foil.  I like to lay my tinfoil flat on the counter to butter it and then fold it into the baking pan rather than trying to butter the nooks and cranny’s of a tinfoil lined pan.

Start by sprinkling 2 packages of gelatin into 1/2 cup cold water.  Set aside.

In a two quart saucepan, combine sugar, corn syrup and 1/3 cup water. Stir until sugar is well incorporated before turning on the heat.  Cook to softball stage.  (235° to 240°), stirring only until the sugar is dissolved.    I have a great candy thermometer but always find myself double checking my thermometer with cold water and a spoon, something my mother taught me as a young girl.    The basic theory is that you drop a spoonful of of candy syrup in the cold water and then you try to form it into a ball.  If you remove the ball from the water it will quickly flatten in your hand.  This same test can be done all the way through most of the stages of candy making.   You’ll find that the candy will move fairly quickly to the 220° stage and then take quite a while to move to the softball stage.  This is not a time where I leave the kitchen.  Keep an eye on the thermometer.  It’s not rocket science, but it does take some patience.

Once your candy has reached the desired 235° to 240°, remove the pan from the heat and add the softened gelatin.   Give it a couple of stirs and set it aside of 10 minutes to cool.  Set a timer.  While the candy syrup is cooling, separate one egg and beat the egg white on high speed into stiff peaks.  I used my stand mixer for this.

 After the 10 minute cooking period, in a large bowl ( now you know why I used my stand mixer),  slowly add the candy syrup while beating at high speed until the candy stands in soft peaks.  Add 1/2 teaspoon vanilla and whip just to incorporate.

Using a buttered spatula, pour the whipped marshmallow into your foil lined, buttered 13 X 9 baking pan.  Work quickly without being stressed.   It’s so pretty!  Set your beautiful pan of marshmallow aside to cool completely, allowing it set, uncovered, for about 6 hours, or overnight.  I can guarantee that you will have a crowd when it’s time to cut the marshmallows.  My husband found his way to the kitchen to wield our pizza cutter.

Turn the set marshmallow out onto a lightly floured work surface.  I am using parchment. Lightly flour the top of your marshmallow.  Grab a gallon size plastic bag with a seal and put 2 heaping tablespoons of flour in it.  This is where you will deposit the cut marshmallows as you cut them.  You will have to work in batches.  So…. butter pizza cutter and cut your marshmallows into squares–or triangles–or whatever creative thing you can do with a pizza cutter.  **you can use confectioners sugar (aka powdered sugar) instead of flour

Toss these sticky little puffs of deliciousness into your plastic bag and give them a shake.  If you need to, reach your hand in and separate the obstinate ones so that they all get a bit of flour.  As you take them out of the bag, place them on a baking sheet covered in parchment.  In order to get the last of the loose flour off of the mallows, I cover mine with a cooling rack, take them outside or work over the sink, and give them a shake. You could also use a large strainer if you don’t own a cooling rack.    I’ve been known to get out the blow dryer and blow the excess flour away when I get desperate.  It’s all part of the fun!

So.. now we have made marshmallows!  What are you going to do with them?

We drizzled ours with a bit of chocolate and added a few sprinkles.