It's the first day of the new year! The date 1/1/11. January, a new start to a new year. What better way to get cozy in January when winter truly starts to show off than with a cup off hot cocoa. My mug of hot cocoa isn't complete without marshmallows floating on top. (And, I always have to add a few dashes of cayenne pepper to my hot cocoa. Mmm.)
So with the start of January and the coldest part of winter on it's way, I thought I would try my hand at homemade marshmallows using a recipe from Ina Garten, the Barefoot Contessa.
Here is what you need:
3 pkgs unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tbsp pure vanilla extract
Confectioner's sugar for dusting
Candy Thermometer
Glass Baking Dish
Here is what you do:
Combine gelatin and 1/2 cup of cold water in a mixing bowl and using an electric mixer, whisk thoroughly.
Next, combine heat until sugar dissolves. Raise the heat to HIGH and cook until the syrup reaches 240 degrees on a candy thermometer. At this point, remove from heat. Slowly pour the sugar syrup into the mixing bowl of dissolved gelatin. Use electric mixer and whip some more until extremely thick. This takes about 10-15 minutes. Add vanilla and mix thoroughly.
VERY generously dust an 8 x 12-inch GLASS baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioner's sugar. Allow to set uncovered overnight.
Turn the marshmallows onto a board coated with confectioner's sugar and cut them in squares. Dust them with more confectioner's sugar if necessary and enjoy!
Next, combine heat until sugar dissolves. Raise the heat to HIGH and cook until the syrup reaches 240 degrees on a candy thermometer. At this point, remove from heat. Slowly pour the sugar syrup into the mixing bowl of dissolved gelatin. Use electric mixer and whip some more until extremely thick. This takes about 10-15 minutes. Add vanilla and mix thoroughly.
VERY generously dust an 8 x 12-inch GLASS baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioner's sugar. Allow to set uncovered overnight.
Turn the marshmallows onto a board coated with confectioner's sugar and cut them in squares. Dust them with more confectioner's sugar if necessary and enjoy!
