Marshmallows :)

There are few foods as perfect as marshmallows in my opinion and despite the kinda unappealing name (who wants to eat something that has a name reminiscent of a low-lying wetland), this goes well with pretty much anything as far as I'm concerned and it's even better by itself. I have recollections of Mummy buying marshmallows and I would pour them in a bowl, microwave them, take a spoon and devour! Now I try not to indulge in such base instincts and I save my marshmallows for hot chocolaty beverages and s'mores.

Of course when I saw this recipe for homemade marshmallows I had to add it here to my very elaborate list of recipes to try.

The Perfect Homemade Marshmallows (adapted from Smitten Kitten) (note this recipe is found at the link above called "homemade marshmallows)

Ingredients:

1 cup confectioner's sugar

3 1/2 envelopes unflavored gelatin

1 cup cold water, divided

2 cups sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 1/2 tablespoons vanilla

Step 1: Grease the bottom and sides of a 13 x 9 inch rectangular baking pan, and sift enough powdered sugar over the pan to coat the bottom and the sides.

Step 2: Add 1/2 cup cold water to the bowl of a stand mixer (or a large mixing bowl), and sprinkle gelatin over. Let stand to soften, and mix to make sure it is all 'wet.'

Step 3: In a 3-quart heavy saucepan, mix corn syrup, sugar, and 1/2 cup cold water over low heat, stirring just until the sugar is dissolved. Then, increase the heat to medium/medium-high, and bring the mixture to a boil, and do not stir it. Heat this way until a candy thermometer or instant-read thermometer measures 240 degrees Fahrenheit. This may take 8-12 minutes depending on exactly how high your heat is, but be sure not to overcook it, or heat it too high.

Step 3b (do this while your sugar is boiling): In medium bowl, beat egg whites until they just hold stiff peaks. You should not do this with your stand mixer, unless you have two bowls (remember, your gelatin is in the bowl already). I did this with my immersion blender with the whisk attachment, but you would also use a hand mixer, or whisk by hand (flex those muscles!). Set egg whites in fridge until ready to use.

Step 4: After your sugar mixture has reached 240 degrees Fahrenheit, remove it from the heat and pour it over the gelatin mixture in your stand mixer. Stir until all the gelatin is dissolved (the consistency will be thick and the color will be brownish). Then beat mixture on high speed until white, thick, and at least tripled in volume, about 6 minutes in the stand mixer. Add the egg whites from step 3b and vanilla into the sugar mixture, and beat until just combined. Pour mixture into prepared baking pan and sift about 1/4 cup confectioners sugar over the top. Let stand until firm, at least three hours, although I let mine sit overnight at room temperature.

Step 5: Run a thin knife around the edge of the pan to loosen the marshmallow.

Step 6: Turn pan over onto a cutting board sprinkled with confectioner's sugar, and use your fingers to loosen one corner of the marshmallow from the pan. Let the rest of it drop from the pan by gravity onto the cutting board.

Step 7: Using an oiled, sharp knife or pizza cutter, slice the marshmallows into cubes 1-inch cubes. Sift the remaining confectioner's sugar into your baking pan, and roll the cubes in the sugar to coat all six sides.

Step 7 con't: Alternatively, you can also cut the marshmallows into even smaller squares (perfect for adding to hot chocolate), or you can cut out cute shapes from the marshmallow using cookie cutters. I would recommend slicing the marshmallow block in half for this, so you have a slice of marshmallow that is approximately 1/2-inch thick (see photo). Then coat the side you intend to cut with the sugar before using your knife or cookie cutter.

Marshmallows keep for one week in an airtight container at cool room temperature. Although, they won't last that long because they are amazing. AMAZING. The most perfect marshmallow ever.