I would love to be telling you that I'll be getting all dressed up and going out to a fabulous party. I have been sick since Christmas (thanks honey) and today is the worst of it. I hope I can stay awake to watch the ball drop, but it will not be the same without Dick Clark. I did have a wonderful Christmas with my family and I hope y'all did as well. May 2013 be your best year yet!
I made marshmallows yesterday since I had all the ingredients on hand. I do not recommend making them unless you have a stand mixer. Here are a few pictures I snapped with my phone. I ended the night with a mug of spiked peppermint hot chocolate. I may repeat again tonight.
- 2 1/2 tablespoons unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 tablespoons pure vanilla extract
- Confectioners' sugar, for dusting (I added some peppermint sugar for color)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup water
in a small heavy saucepan; place over low heat, and stir until sugar
has dissolved. Wash down sides of pan with a wet pastry brush to
dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup
without stirring until it reaches 244 degrees (firm-ball stage) or about 9 minuted.
Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into
the softened gelatin. Increase speed to high; beat until mixture is
very thick and white and has almost tripled in volume, about 15 minutes.
Add vanilla; beat to incorporate.
Generously dust an 8-by-12-inch glass baking pan with
confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with
confectioners’ sugar; wet your hands, and pat it to smooth. Dust with
confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn
out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch
squares, and dust with more confectioners' sugar.