Marshmallows!

I enjoy trying different things, so when I saw some recipes for home-made marshmallows and read the raving reviews on the taste I knew I had to give it a try.  And for starters I want to tell you the taste is fabulous.  Like a bit of soft silk for your mouth, mmmm, delicious!
For those of you who would like to try making some, just a bit of advice that might make things a bit easier for you.  For starters, if you have a kitchen-aid or similar mixer, great!  If you don't, (or if like mine it went on the fritz) make sure you have a very reliable hand mixer.  When I made my first batch, my hand mixer died on me just as I was finished, from over heating.  So I now have a new hand mixer and the next batch was a breeze.  Now if I could only find someone to fix my kitchen-aid, I'd be a happy camper.
Next, go to youtube and watch 3 or 4 video's on making marshmallows.  This will give you a good idea how it's done, and take the guess work out of it, and show you the possible pit-falls before you begin.
The recipe I went with in the end is on this web site. http://www.joyofbaking.com/candy/HomemadeMarshmallows.html

These are the only ingredients you need for this recipe.  As you can see, it's mostly all sugar.  As you can see, I also added a candy thermometer.  Not all the recipes I looked at required one, but just said to boil until the soft ball stage.  Like serious, I'm impatient, so I'd probably not wait long enough for the sugar mixer to heat up, as it takes about 10 minutes to reach 240F/115C.

This funny looking mixer is 3 pkgs of unflavoured gelatin in a half cup water, and left to bloom for several minutes. 

I suggest you get the correct method for this on the website (and video).  This is a water, corn syrup and sugar mixture.  When it reaches the correct temperature add it to the gelatin mixture.

When you first mix it it just looks like this sort of watery sticky mixture with an a creamy colour

As you start beating you will see it start to thicken up and turn white.

You will need to beat this mixture until light and fluffy, which will take about 10 minutes.  It looks sort of like meringue, but don't be fooled, this is one wickedly sticky mixture.  When this is all done you can add the flavouring of your choice, and a bit of colouring if you like.  I started with vanilla, and the ones you see here are peppermint flavoured with a bit of green tinting.

This is were the icing sugar comes in.  Grease a 9x13 pan then line it with wax paper, grease that as well and then dust very liberally with icing sugar.  Once you have managed to transfer most of the mixture into the pan (I say most, because this stuff is so sticky you will still have a good coat in you mixing bowl, but a good sink of hot water and dish soap will make quick work of that), let this dry for at least 12 hours.  Don't cover it!!!

So now you are ready to cut your marshmallows.  Liberally dust your counter with icing sugar.  And also have a bowl of sifted icing sugar next to you.

Cutting can be a bit tricky and sticky, so you will have to find the method that works best for you, whether that be a scissor, knife or pizza cutter.  After the pieces are cut, put them into the icing sugar to dust the edges so they aren't sticky anymore.  To remove extra icing sugar, toss gently in a sieve before storing.

Now it's time to enjoy!  These would make a lovely addition to a party table or even taste good in a 'smore! 

This pretty tray comes from the Button Box http://www.thebuttonbox.ca/

I hope this inspires you to go and try your hand at making some marshmallows.  You won't be sorry, I promise.  And the best part is that unlike store bought marshmallows, there are no artificial ingredients in these ones.