Homemade Marshmallows

This is some SERIOUSLY sticky fun. I had no idea how STALE bagged marshmallows are. Much sweeter, not as firm but taste better. We got into them so fast, we didn't let them set long enough, we will have to make them again.

Once again, ALL Food Storage Items!!!

I doubled the recipe for us, but most won't have too.

2 1/2 Tbsp. of unflavored gelatin (1 Pkg.)
1 cup COOL water
2 LG egg whites
1 tsp vanilla extract OR 1/2 a vanilla bean, split lengthwise, and scraped
2 cups sugar
1/2 cup light corn syrup

Vegetable Spray and Powdered Sugar

Grab a small bowl, dissolve the gelatin in 1/2 cup of the cool water. ONLY a 1/2 cup!
In another bowl, place egg whites and vanilla. Grab a hand mixer with a whisk attachment. Set aside for now.

In a deep, heavy saucepan, combine the last 1/2 cup of cool water, the sugar, and the LIGHT corn syrup. **Note recipe for this coming soon**

Bring to boil over medium high heat. Use a candy thermometer. When it reaches 210 degrees F. Get your handy~dandy mixer and your whisk attachment and beat the eggs and vanilla on medium high. Beat to stiff peaks, but NOT dry.
Keep a close eye on the stove. When it gets to 240 degrees F, this is the soft ball stage. CHECK! Get a glass of cold water. If your faucet doesn't deliver cold enough, place it in the freezer for a couple of minutes. When your thermometer reads 240 degrees, drizzle maybe a 1/4 tsp of the syrup in the water. Peer into the bottom of the cup. If it stays in a soft mound at the bottom of the cup it is accurate and you are done! Well, not done, done, but you have cooked it long enough.
You want the stiff peaks done as soon as the syrup is. If the stiff peaks are there, turn off the mixer and concentrate on the syrup getting up to temp.
When the syrup is ready, immediately add gelatin and water mixture and stir to mix.
Take care, it will bubble up high in the pan. I use my 8 qt or 12 qt Pampered Chef stockpots for this. LOVE THEM. Make sure your saucepan is deeper than you think you might need.
Mixer needs to be on medium low. Pour the hot syrup into the whites. Beat 2-3 minutes until combined.
Pour into an 8 inch square pan that has been lightly sprayed with vegetable oil spray and dusted with powdered sugar. Spread evenly and dust the top with more powdered sugar.Refrigerate 2 hours until set. Set your mind at ease. You will hear lots of ARE THEY DONE YET? Why can't I just try it now? Blah, Blah, Blah. Just ignore this it is normal. When it is ready to serve, cut into squares with a hot knife. Aren't you excited? Marshmallows don't always have to come from a bag! I miss my camera. The pictures would've been fun. *sniff, sniff*