My Marshmallow Curiosity

My curiosity got the better of me yesterday. For weeks I had been wondering , "Are home-made marshmallows really THAT good?" An old friend passed along a recipe, a version of the Thomas Keller original, that was tempting but in a back burner kind of way. A few things were against the seemingly inevitable trial: 1. I don't really even like marshmallows. 2. Hot sugar and butter fingers just don't mix. 3. What will I do with 1 ½ lbs of marshmallows once made? Well, if curiosity had killed a cat before, it could definitely wreak my kitchen.

Last night, I spent the better part of 2 hours making, of all things, marshmallows. I'm talking powdered sugar everywhere. Earlier when I had mentioned my plan to my husband he goes, without missing a beat, "You know they sell those for cheap at the store, right?" Yes...but...I don't know; just humor me.

I guess I expected the heavens to open and bliss to rain from the sky. Turns out they were...eh. They tasted exactly like any other marshmallow that I had ever eaten, only ever so slightly softer. It's not the recipe. It was a good recipe and worked beautifully. In my opinion, it was just not worth the trouble. I heeded my friend's advice and cut back the original amount of 1 tbsp vanilla to 2 tsp but it still seemed strong to me. Perhaps go with 1 tsp if you make them and if you really like marshmallows go for it. Come on, you know you're curious.

Makes ~1 ½ lbs, 2-3 dozen depending on size

3 envelopes of unflavored gelatin
½ c. + ¼ c. cold water
2 c. granulated sugar
2/3 c. corn syrup
¼ tsp salt
1 tsp vanilla extract or other flavoring
Powdered sugar for dredging

1. In the bowl of an electric mixer, sprinkle gelatin over ½ c. cold water. Let stand 10 min.
2. Line a 13x9" baking or sheet pan with plastic wrap or foil. Grease thoroughly with vegetable oil. Set aside.
3. In a small saucepan, combine sugar, corn syrup, and remaining ¼ c. water. Bring to a boil and boil hard for 1 min. Do not stir at all once the sugar dissolves.
4. Pour boiling syrup onto gelatin and mix at Low speed for a few seconds then gradually speed up to High. If your mixer is flinging syrup, stay just below that speed until it stops and then turn it up. Do not let mixture cool too much before speeding up to High.
5. Once at High speed, add the salt and beat for 5-12 minutes. It's done when it looks like marshmallow cream and stops increasing in volume.
6. Add vanilla and incorporate into mixture.
7. Scrape into prepared 13x9" pan.
8. Take another piece of greased plastic wrap and press mixture into the pan, smoothing top and spreading evenly. Remove plastic wrap.
9. Let cool in pan for a few hours.
10. Carefully lift out marshmallow slab to work surface.
11. Sift powdered sugar evenly over slab to cover.
12. Cut into equal pieces with scissors, greased pizza cutter, knife, or simple cookie cutters.
13. Dredge each piece of marshmallow in powdered sugar.
14. Store in air tight container.