Homemade Marshmallows

I decided to try these out for Valentine's Day this year. I'm still not sure why I made these since no one in my immediate family enjoys marshmallows, but it was fun. Did I say fun?? Maybe I should say interesting or messy. I complained a lot while making them, but I actually think I would try them again (oil hands while handling would make things much easier). The recipe came fom Taste of Home Dec/Jan 2010.

Ingredients:
2 tsp butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 tsp clear vanilla extract

Optional toppings: melted chocolate (I did this - my favorite), hot fudge, carmel topping.
Optional garnishes: baking cocoa, crushed candies, chopped nuts, colored sugars/sprinkles (I also did this - red and pink for Valentine's Day)

Line a 9x13 inch pan with foil and grease the foil with butter; set aside. In a large metal bowl, sprinkle gelating over 1/2 cup water; set aside. In a large heavy saucepan, combine sugar corn syrup, salt, and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until candy thermometer reads 240 degrees (soft ball stage). Yeah - I didn't have a candy thermometer so i used a meat one (ha ha, seemed to work) and no idea what soft ball stage means, but maybe you do! Remove from heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. They make this part sound easy - uh no!! Grease up your spoon, hands, and everything or you will turn into a giant marshmallow like I did. Scared yet?? Cover and let stand at room temperature for 6 hours or overnight. Using foil, lift marshmallows. With a knife or pizza cutter coated with cooking spray, cut into 1 inch squares. Dip or drizzle with toppings or garnishings.

Jil