Ladies and Gentlemen, I present to thee the new and revamped Women Eye! With the same great recipes and your favorites still all in one place, but with a prettier and more user-friendly layout!

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Alrighty then! All done? Good. Now, on to this here Marshmallow Recipe:

Home made Marshmallows

From Food Network

Marshmallows are one of the simplest confections to make. They take advantage of gelatins ability to set under just about any conditions. In this case the gelatin incorporates air as it stiffens yielding a fluffy, light marshmallow. By caramelizing the sugar base, the familiar flavour of campfire toasting is built in... Timing Hints: Marshmallows can be made a week in advance and refrigerated. Makes 24 large marshmallows. Yields 6 (source)

The recipe made me think it wouldn't make too many but it made A LOT of marshmallows...like ...a LOT. I filled a 13 x 9 x 2 inch pan nearly to the top and had enough to fill up another pan too! So I think they either enjoy GINORMOUS marshmallows or they made a typo.

Ingredients

* 4 packages gelatin ( I used 4 tablespoons of Gelatin instead)

* 1 1/2 cups water

* 2 cups sugar

* 1 1/2 cups corn syrup

* 1 tablespoon pure vanilla extract

* 1 pinch salt

Directions

1. In a small bowl sprinkle the gelatin powder over ½ cup of the water. Place the sugar and the remaining one-cup of the water in a pot and heat until warm to the touch. Add the gelatin mixture to the warm syrup and stir until fully melted.

2. Pour the gelatin syrup mixture into the bowl of a large stand mixer (i.e. Hobart or KitchenAid) fitted with a whip. Add the corn syrup and vanilla and begin beating at high speed. You may find it useful to cover the bowl with plastic wrap while it beats to keep down the splatter.

**DON'T BE WORRIED! When I first started stirring it creeped me out enough to the point of almost throwing it out cause I thought it had gone wrong. at first the mixture was this icky brown color (because of the corn syrup) but after you beat it a LONG time it turns white :) )

3. Continue beating until the mixture cools, increases in volume, and forms soft peaks. Working quickly before the mixture fully sets in the bowl transfer to either a standard hotel pan dusted with powdered sugar for later cutting into cubes or transfer to a piping bag fitted with a straight tip and pipe mounds onto a non stick surface such as a silpat mat dusted with powdered sugar.

My Instructions for cutting/handling marshmallows:

I found that after they set the marshmallows were REALLY STICKY and wouldnt peel off the sides without ripping. I used an offset spatula to carefully poke at the sides while pulling the wax paper and the marshmallow started pulling itself back and it worked perfectly :)

Also for cutting I would reccomend using a big knife and not 'sawing' through it but just applying pressure down ONCE. Then carefully pick up the slice of marshmallow....they tend to stretch back into themselves providing a perfect cut.

I also found it helps to rub in a bit of icing sugar on the 'sticky sides' until its not so sticky...making it easier to handle :)

Dont forget to rub the cut up sides in icing sugar too!

Review of Recipe:

I would give this a jaw dropping 8.5 – a rare high rating for me;)

I really loved how it tasted. I usually hate how store bought marshamllows taste, so dry and overly chewy…*blegh* but this…THIS is how marshamllows are SUPPOSED to taste like. The best part about it is that its SO easy to make! I was actually really surprised by it…like…REALLY surprised. I would give this a 9 because it’s the best marshmallows I ever tasted, but they kinda stuck to everything a little too much before they were dusted with sugar…so when that’s fixed ill give it a 9.