This video contains the makings of both the Homemade Marshmallows AND the Belgian Hot Chocolate!                                                                                                                                                         

Homemade Marshmallows

Marshmallow Ingredients:

• 3 envelopes unflavored gelatin
• 1 cup of very cold water, divided
• 1 1/2 cups of granulated sugar
• 1 cup of light corn syrup
• 2 Tablespoons pure vanilla extract
• 1/4 teaspoon salt
• Non-stick vegetable spray
• Confectioner’s sugar

Equipment:

• Stand Mixer with whisk attachment
• 9 x 13 glass dish
• Candy Thermometer
• Pizza cutter
• Flour Sifter
• Plastic cling wrap
• Large Cutting Board

Directions:

• Using a stand mixer is highly recommended.  In the stand mixer bowl add 3 envelopes of gelatin and 1/2 cup of very cold water and combine for 3 minutes.  Let rest.
• In a medium-size saucepan, combine 1/2 cup of very cold water, sugar, corn syrup, salt, and vanilla.  Heat over medium heat until sugar dissolves, stirring constantly.
• Pay close attention to the next step because this mixture will over-boil very quickly if left unattended, causing a huge mess.
• Raise heat to high and cook until the sugar syrup reaches 240 degrees on the candy thermometer and remove.
• Turn on the stand mixer on low and combine the syrup mixture with the gelatin mixture.
• Turn mixer to high speed and whip for 15 minutes.
• Line the 9×13 glass dish with plastic cling wrap overlapping the edges.
• Spray plastic cling wrap with non-stick spray.  Option:  Dust plastic wrap with Confectioner’s sugar.
• Pour marshmallow mixture into prepared pan, smooth out the mixture as evenly as possible.
• Set aside for several hours to air dry, DO NOT COVER.
• Sprinkle a liberal amount of Confectioner’s sugar on a large cutting board.
• Grabbing the four sides of the plastic wrap, turn marshmallow onto the cutting board.
• Using the pizza cutter, cut marshmallows into desired size blocks.
• Using the 9×13 glass dish, roll cut sides in Confectioner’s sugar and allow to dry.
• Store in airtight container at room temperature for a week.  If marshmallows become sticky, remove the cover and allow marshmallows to dry and re-dust with Confectioner’s sugar.