I am talking about marshmallows! Big, fluffy dessert pillows. These are perfect for s’mores, on top of a casserole, on ice cream or just to pop in your mouth. This is one of the easier recipes I have tried and it gets a little messy here and there and you may need things you don’t normally have in your kitchen but overall its so simple and something different than your average dessert.

I make them every December and we stuff them in our cookie platters and usually fill some mugs with them to give as gifts.

Equipment:

• Candy Thermometer * I have made several batches without one but was really just playing a guessing game and highly suggest investing in one. Click here for a similar to the one I have and only a couple of bucks andddd on prime, so you should buy it. 
• Fast- Speed Mixer * You could get away with a hand mixer but a kitchen-aid would be ideal. 
• Two 9X13 baking pans (or something close)

Ingredients:

• 6 Cups of granulated sugar
• 2.5 Cups light corn syrup
• 4 Teaspoons Vanilla (or whatever flavors you like, I sometimes use amaretto, lemon and orange)
• 8 Envelopes gelatin
• 1/2 Teaspoon salt
• 3 Cups Powdered Sugar

Directions:

1. Grease pan with veggie oil or spray and line with parchment paper (not necessary but helpful), with overhang (to use to pull out)
2.  Add granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture reads 238 degrees on a candy thermometer, about 7 minutes.
3. While that is heating up put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4. Using whisk attachment start on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners’ sugar onto a work surface. Dump marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.