We Make Marshmallows and So Can You

No, it is not complicated.
Yes, it is messy.Especially if you lick the paddle,

and the spoon,
and the bowl. See how well the children share when given mass amounts of sugar?


Barefoot Contessa's Marshmallow Recipe

3 packages unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract (I only add 1 teaspoon - Sorry Contessa, my vanilla is strong.)
Confectioners' sugar for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners' sugar.

Yield: 20 to 40 marshmallows, depending on cut size
Recipe from: Barefoot Contessa Family-Style by Ina Garten (Clarkson N. Potter)

Nothing beats toasted marshmallows for an afternoon snack on a cold, rainy day;

and nothing, but nothing, beats our first pomegranate of the season for dessert.

Finally, here's a follow-up on the funny flower story:

Watch out FTD, this boy delivers flowers.