Marshmallows & Book Review

Ever wonder how the food that you eat so regularly is made?  Yeah, milk comes from Cows and bread come from wheat but what about those other things that you eat like marshmallows, ketchup, and oreos?  How do you make them?  Well, all is answered with Karen Soloman's book Jam It, Pickle It, Cure It.

The recipes that I have tried in this book are easy, well written and the pictures are inspirational.  She gives you how much of a time commitment you will need to make the desired recipe, variations on some recipes and the much needed "How To Store It" which comes in handy especially for things that you are use to lasting forever such as ketchup (homemade, though better, only lasts two months un-canned).    
One of  many great recipes in this book is how to make marshmallows.  I've always heard that homemade marshmellows are ten times better than what you can buy at the store so I had to try to make them. Here is the recipe:

Homemade Marshmallows
2/3 Cup Water, divided
3 (1/4 oz) Envelopes Unflavored Gelatin
1 Cup Granulated Sugar
1 Cup Light Corn Syrup
Pinch of Kosher Salt
1 tsp Vanilla Extract
1Cup Confectioners' Sugar, for dusting

Equipment that you will need:
Standing mixer or something that can be used to whisk the candy mixture
8x8in pan  (lightly oiled and lined with parchment paper)
Saucepan
candy thermometer
and a really sharp knife

Instructions:
Lightly oil the inside of your pan with vegetable oil.  Generously coat with confectioners' sugar; set aside.
Pour 1/3 cup of water into the bowl of the mixer. Sprinkle the gelatin over the water, and let stand for about 10 min, or until the gelatin has softened.
In a saucepan, off heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt.  Place the pan over medium-high heat.  Clip a candy thermometer to the inside of the pan and make sure it doesn't touch the bottom.  Cook the mixture without stirring until it reaches 240 degrees F.  Brush down the sides of the pan with a pastry brush (or clean paintbrush reserved for kitchen use only), dipped in water, to gently wipe away any residual sugar crystals.

With the mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add vanilla increase the speed to medium-high, and beat for 8 to 13 min, untilil the mixture becomes very white, stiff, and sticky.
Spread the mixture into the prepared pan using a lightly oiled spatula.  With wet hands, press the batter evenly into the corners of the pan. Set aside for at least 1 hour, or until the mixture is firm and cool.

Sift  the confectioners' sugar into a shallow dish or bowl.  Run a wet knife around the edge of the cooled pan to loosen the marshmallow sheet (this step is not needed if you use parchment paper).  Remove the marshmallows from pan.  Cup into 16-36 squares, wetting the knife often to keep it from sticking.  Toss each marshmallow in the confectioners' sugar until completely coated. 

How to store:
Store in a single layer or in layers separated by wax paper.  They will keep for at least a month. 

Variations:
Substitute sifted unsweetened cocoa, cinnamon, or toasted shredded coconut for the confectioners' sugar to coat the marshmallows, or fold 1 cup finely chopped cocoa nibs, toasted almonds, mini chocolate chips, dried cranberries - or any combination thereof - into the stiff marshmallow mixture before spreading.

I did classic confectioners' sugar, cinnamon and sugar, and cocoa.

Enjoy!