Homeade Marshmallows

These Marshmallows make me smile. I've been wanting to make some homemade marshmallows for quite some time now, and I finally got around to it. I'm so glad I did, these taste SOgreat, and the best part, is that they are made without Corn Syrup or Corn Starch. That was quite a task all in itself, just to find a recipe. The title will take you to Our Best Bites site, where she shows you the step by step process, but with a different recipe, but then at the end, she gives some great ideas to add to your marshmallows to make them better so check that out if you get a chance. The actual recipe I'm sharing is from sophistimom.com. She's been having trouble with her site so I'm not including a link there, just that I got it from her. These are so much easier than I thought they would be to make, and I'm pretty sure that next time I'll be trying some chocolate ones, and some chocolate peppermint ones. MMMM.

homemade marshmallows
2 cups (385g) evaporated cane juice (organic sugar) or granulated sugar
1 1/2 cups (350g) water
1 tablespoon honey
4 packets (28g total) unflavored gelatin
2 egg whites at room temperature*
1 tablespoon of pure vanilla extract

1. In a medium saucepan, combine the sugar, 3/4 cups of water, and honey. Bring to a boil over medium high heat and boil until the sugar mixture reaches 230 degrees (the soft ball stage).

2. While the sugar and water come to a boil, sprinkle the gelatin over the remaining 3/4 cup of water in a small bowl, and let rest. Put the egg whites in the bowl of an electric mixer, and beat on high until stiff peaks form.
3. When the sugar mixture comes to temperature, remove from heat and whisk in the gelatin mixture. With the mixer on medium-low, slowly pour in the sugar and gelatin mixture, and add in vanilla. Slowly raise the speed to high, and beat for 10 minutes.

4. Meanwhile, prepare a 13×9 inch pan (or slightly smaller), with non-stick cooking spray. When the marshmallow has whipped for 10 minutes, pour into the prepared pan. Working quickly, use wet hands to press the marshmallow into the pan. Use a wet spatula to smooth the lumps. Let sit on the counter, uncovered, for 4 hours, or overnight.

5. Spray a smooth work surface with non-stick cooking spray. Remove the marshmallow and place on the sprayed surface. Using a large knife dipped in water, cut the marshmallow into squares, dipping the knife in water as needed. (You can also use cookie cutters.) Toss the marshmallows in powdered sugar.

*Place cold eggs in a bowl of warm water for about a minute to get them to room temperature