Homemade Marshmallows

Google the definition of "victory" and this will come up: "victory" An act of defeating an enemy or opponent in a battle, game, or other competition: "an election victory". What Google neglects to mention are the following

• When you finally make the recipe you've been longing to make
• When you finally use that cookbook you have been eyeballing for six months
• When you make something, and it is stupid delicious 

Google, your definition is severely lacking. 

The story is this: months ago I was given a copy of Jam It, Pickle It, Cure It: and Other Cooking Projects by Karen Solomon. My mom gave me her copy, because she never got around to any of the tedious projects in the book. I love tedious projects (have you seen my embroidery? I love tediousness, apparently) and I love the idea of homemade bacon, cheese, and marshmallows.  

This weekend I finally got around to making those marshmallows. Yes, they were, in fact, rather tedious--anything the requires a candy thermometer automatically qualifies as such. But holy moly, they were delicious. These marshmallows are sturdy enough to stand up to a fire pit, and are made even more delicious with some crispy edges. So delicious. 

Marshmallows 

from Jam It, Pickle It, Cure It

Makes about 36 medium or 16 large marshmallows 

Ingredients
   ⅔ cup water, divided
   ¾ ounces unflavored gelatin
   1 cup granulated sugar
   1 cup light corn syrup
   Pinch of kosher salt
   1 teaspoon vanilla extract
   1 cup confectioners’ sugar, for dusting

Directions

1. Lightly oil the inside of an 8 by 8-inch pan (mine was slightly bigger) with vegetable oil. Generously coat with confectioners’ sugar and set aside.
2. Pour ⅓ cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and set aside.
3. In a saucepan combine the remaining ⅓ cup water with the sugar, corn syrup, and salt.
4. Place over medium-high heat and cook until it reaches 240F on a candy thermometer.
5. Very carefully add the hot syrup to the softened gelatin.
6. Add the vanilla and mix for 8 to 13 minutes, until the mixture becomes very white, stiff, and sticky.
7. Spread the mixture into the prepared pan using a lightly oiled spatula. Set aside for at least 1 hour, or until the marshmallows are firm and cool.
8. Run a wet knife around the edge of the pan to loosen the marshmallow sheet and remove it from the pan.
9. Using a sharp, wet knife, cut into squares.
10. Toss each marshmallow in the confectioners’ sugar until completely coated (or use cocoa powder or shredded coconut!).
11. Store separated by parchment or wax paper in a container. They should keep for at least a month at a moderate temperature. 

The Littles said these were the best marshmallows that they had ever tried--which is good enough for me!