Marshmallows

It's M week and so we decided to whip up a homemade batch of Ilan's favorite food, courtesy of the Barefoot Contessa. I'm not generally a marshmallow fan, but these sure are good. I would imagine that you could use almond extract or even mint extract (probably in smaller quantities) to give these a different kick. Bobbi even suggested rolling them in cocoa instead of powdered sugar. I don't know if they make Kosher gelatin, but they might.

3 pkg Unflavored Gelatin
1 1/2 C. Granulated Sugar
1 C. Light Corn Syrup
1/4 tsp. Kosher Salt
1 Tbsp. Pure Vanilla
Confectioners' sugar for dusting

Combine the gelatin and 1/2 C. of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 C. water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Ilan had to change his shirt after licking the beater.

With a sieve, generously dust and 8x12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners' sugar.

Will enjoying a marshmallow.