Love, Food 2013 (online only)

Homemade Marshmallows You can’t have a hot chocolate bar without marshmallows!

This homemade version is quite simple, and you’ll impress your guests with your candy making skills.

From Martha Stewart Makes 2 dozen Ingredients Vegetable oil, for brushing 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons) 3 cups granulated sugar 1 1/4 cups light corn syrup 1/4 teaspoon sea salt 2 teaspoons vanilla extract 1 1/2 cups confectioner’s sugar Putting it all together: Brush a 9-by-13-inch baking dish with vegetable oil, then line with parchment paper. Allow a 2-inch overhang on the long sides. Brush parchment paper with oil and set aside.

In a medium saucepan, place sugar, corn syrup, sea salt, and 3/4 cup water. Over high heat, bring to a boil, stirring occasionally to dissolve sugar. Then cook, without stirring until mixture reads 238 degrees on a candy thermometer, approximately 10 minutes.

While the sugar mixture is heating, put 3/4 cup cold water into the bowl of a standing mixer. Sprinkle the water with gelatin and let soften 5 minutes.

Attach the bowl to the mixer and fit it with the whisk attachment. With the mixer on low, beat the hot syrup into gelatin mixture. Gradually raise speed to high and beat until the mixture becomes very stiff and meringue-like, about 12 minutes. Beat in the vanilla. Pour the mixture into the prepared dish, smoothing with a rubber spatula. Set aside, uncovered, until firm, at least 3 hours and up to overnight.

Pour 1 cup confectioner’s sugar onto a clean work surface. Unmold the marshmallow onto the confectioner’s sugar and remove the parchment. Lightly brush a sharp knife with oil, then cut the marshmallow into large 2-inch squares (or the shape of your choice, using a cookie cutter). Place the remaining 1/2 cup confectioner’s sugar in a small bowl, and roll each marshmallow in the sugar to coat.

Store marshmallows in an airtight container up to 3 days.