Mmm marshmallows!

So, it's been one of those dreary rainy weeks thus far that has turned itself into snow. SNOW. I'm not really a fan of snow, but I'm totally down with snuggling under a quilt with hot chocolate and a book. And the only thing that would make that scenario better is plopping a few homemade marshmallows into my cup. Seriously, life is just better with homemade marshmallows.

I found this recipe at Cooking for Engineers and heading to their site will give you the ultimate step by step (with pictures) guide on how to make these. If you don't need pics, simply continue reading.

You will need:
3 tbsp. gelatin
1/2 c. water
2 c. suggar
2/3 c. corn syrup
1/4 c. of more water
1/2 tsp. salt
1 tbsp. vanilla extract
Powdered Sugar

Soak the gelatin in the 1/2 c. of water for 10 minutes. Place the sugar, corn syrup and 1/4 c. water into a heavy saucepan and bring to a boil. Continue to boil until the mixture reaches 250 degrees (hard ball stage for all of you candy makers). Start mixing the gelatin mixture slowly. While mixing slowly add in the sugar and corn syrup mixture. Once combined, increase the speed of your mixer to medium/high and add in the salt (take care at this step, the sugar is HOT so avoiding splattering any on yourself will guarantee a positive experience here). When it fluffs, increase the speed to high and continue mixing 8-12 minutes, or until marshmallow stops fluffing. Add in the vanilla extra and mix until thoroughly combined. Dump marshmallow into a powdered sugar covered pan and let sit uncovered overnight. The next day, turn out the mix onto a powdered surface and cut into squares. Dust each square in powdered sugar. Devour.

The perk to these sweet little gems is that they can last up to two weeks in an airtight container. So the hot chocolate goodness can continue. Or use them to make some AMAZING rice crispy squares.

For brides planning any winter weddings, these made an adorable favor handed out to guests when paired with a tin of gourmet hot chocolate!