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Homemade Marshmallows

A homemade marshmallow should not be considered within the same food realm as its store-bought counterpart - which, don't get me wrong, I love as much as the next nostalgic camper, but imagine a world in which a marshmallow did not need to be scorched by bonfire in order to taste like a marshmallow.  I can't believe I am actually saying this, but a homemade marshmallow does not even need to be s'mored... but if you have a kitchen torch, it cant hurt to bring a little bit of summer into these cold and dreary winter days.  A big bowl of hot chocolate pairs nicely too.





Homemade Marshmallows

Serves:

25 2in squares (aka a lot of marshmallows)

Ingredients

4 envelopes powdered gelatin

1 cup icy cold water

3 cups sugar

1 cup honey

½ tsp kosher salt

2 tsp cinnamon

for dusting:

1 cup confectioners sugar

½ cup cornstarch

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Preparation

Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside.

Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready).

Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet.

Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes.

Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes.

Add salt and cinnamon and whisk just to incorporate.

Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight.

Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess).

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