I should've known I'd get requests to share my marshmallow recipe after talking about how easy and fun it was to make 'em. So, here's my marshmallow recipe, along with the caveat that I've not experimented with the recipe to see if it can be improved, or what modifications yield tasty variations. But I provide some good ideas for mods, for adventurous souls ... and the link to the original source of the recipe will provide interested cooks with possibilities for making vegan marshmallows. Hope you enjoy the recipe as much as we do!

Marshmallow Magic

I love to cook with my children, and fortunately, they enjoy it as well. I try to blend teaching them -- both skills and passing along information -- with having lots of fun. When I first saw a test recipe for marshmallows at Cooking for Engineers, I knew I had to try it with them. And yes, lots of fun was had. In fact, I received so many requests for the recipe that even though I've not done my usual experimenting, I'm posting it. Look for more information and variations to come as I explore the possibilities of homemade marshmallow magic further!

Ingredients
3 tbsp. unflavored, unsweetened gelatin
1/2 C. water
2 C. sugar
2/3 C. corn syrup
1/4 C. water
1/4 tsp. salt
1 tbsp. vanilla extract
Powdered sugar

Prepare a 9"x13" pan by generously buttering it, then dusting it with powdered sugar. Set aside.

In a large, deep mixing bowl, combine the unflavored gelatin and the 1/2 C. water; allow to stand at least ten minutes (to allow the gelatin to "bloom", or swell as it soaks up the water).

In a saucepan, combine the sugar, corn syrup, and 1/4 C. water. Bring to a boil, and allow to boil to the hard-ball stage (250 F; adjust temperature for altitude if necessary). Remove from heat.

Carefully and slowly pour the sugar syrup into the gelatin in a thin stream, while mixing at low speed. Once it's all added, add the salt, then turn up the speed to high. Occasionally scraping down the sides of the bowl, mix until the volume stops increasing (anywhere from 6-12 minutes, depending upon the power and speed of the mixer). Add vanilla and mix well.

Pour marshmallow cream into the prepared pan; smooth with a buttered rubber spatula, or some other nonstick implement. Allow to cool uncovered, about three hours.

Pour some powdered sugar into a sealable plastic bag; spread more on a cutting board or table, and release the marshmallow onto this surface. Using a buttered thin sharp knife, bench knife, or pizza wheel, cut it into pieces of the desired size. Place a few pieces at a time into the bag; seal and shake well, to dredge the marshmallows in the powdered sugar. This helps keep the cut edges of the marshmallows from sticking, and provides a nice coating.

Store in an airtight container.

Notes: The marshmallows will be thick; if you'd prefer mini-marshmallows, I think your best bet might be to follow the recipe, and after dredging the full-sized marshmallows to make them easier to handle, further cut them into pieces of the desired size (and dredging again if desired). You might be able to divide the batter between two prepared pans in order to make thinner marshmallows from the outset, but by the time the syrup is completely beaten, it's thick and might be difficult to separate into two masses.

Uses: These marshmallows can be used in any recipe (such as rice-krispie type treats) as far as I know, but I've not tried doing so yet. To make marshmallow topping for ice cream, I like to melt the marshmallows in a bit of butter, then pour it over the ice cream. It takes on a lovely rich and chewy texture.

Flavor variations: If you'd like flavored marshmallows, I think the best way to accomplish that would be to decrease (but not eliminate totally) the vanilla extract, and add the desired flavor to taste. Fruit-flavored marshmallows would be a nice touch to add to fruit salads, gelatins, and such. I intend to try making peppermint-flavored marshmallows first -- wouldn't those be a nice addition to homemade ice cream recipes, such as an unusual take on rocky road? Perhaps a bit of chocolate melted into the syrup after heating to hard-ball stage would make a lovely chocolate marshmallow ... if so, that would make s'mores a faster, easier treat to make -- or you could still include the chocolate candy and have a double-chocolate s'more! Yum! For more adult-flavored marshmallows, maybe adding liqueur -- chambord, rum, kahlua, or brandy are some possibilities -- into the syrup would work well. Sometimes alcohol can interfere with a recipe, though, so until I test this I don't know whether this will set up properly without modifications to the recipe.

If you experiment with this recipe and would like to share your results, I'd be happy to add them here! Please get my eddress if necessary, and be sure to let me know if you'd prefer your contributions to be added anonymously or with credit. I'd also be happy to provide a link to your blog or web site if you wish.