Review: Homemade Marshmallows

Pros: Uh..they are freaking awesome!  They taste amazing and weren't that hard to make.  Only a few steps and from start to finish including clean up it was only about 20 minutes.  Also the recipe that I have makes fewer marshmallows than others I have seen.  I used a 6x6x2 pan and it made plenty.  Unless you plan on having a lot of people you don't real

Cons: They taste amazing so you will probably eat more than you should.  Also you need a candy thermometer to make them so if you don't already have one it will cost you about $5. 

My reaction: Yes please!  Give me more!

Husband's reaction: He didn't try them but he said if I make them again and we can try to roast them he will try them.

Toddler's reaction:  It was hard to tell since she was too busy eating them but I think she liked them!

I didn't take a picture but they ended up looking just like the picture I already showed. 

I will say, making them was pretty much like magic!  You put a bunch of stuff together and then POOF!  Marshmallows!

Homemade Marshmallows

Homemade Marshmallows
INGREDIENTS:
1/2 cup white sugar
1 tsp vanilla extract
1 tsp corn syrup (light or dark works fine)
2/3 cup of water
2 packets of unflavored gelatin (about 2 tbsp)
1 egg white
Powdered sugar, if desired

DIRECTIONS:
In a small saute pan, heat sugar, vanilla, corn syrup and 1/3 cup of water on high heat. Stir until sugar is dissolved, then stop stirring. Heat the mixture until it reaches 240 degrees using a candy thermometer, about 8 minutes.

While the mixture is heating, dissolve the gelatin into the remaining 1/3 cup of water. Also, in a large mixing bowl, whip the egg white to soft peaks.

Once the mixture has reached 240 degrees, pour it into the gelatin and water (you can do this in a medium-sized, heatproof bowl) and stir to combine. Allow to cool for about 3-4 minutes, and then pour the gelatin/sugar mixture in a slow stream into the whipped egg white, whipping constantly to incorporate. (This is pretty much impossible to do by hand, you need a hand mixer or a stand mixer, because the gelatin will start to set and get really stiff and difficult to whip).

Whip the mixture until stiff peaks form. Pour into a prepared tray lined with parchment paper or powdered sugar, and refrigerate for about 2 hours. Remove from the fridge and cut the marshmallows into squares (or other shapes). Roll them in powdered sugar, if desired, and serve!

Makes about 20 marshmallows.

(see original recipe here)