Scratch Made Marshmallow

I decided to finally give these a try!!  What a cool recipe.  I watched an episode years ago when Ina Garten made these for a hot chocolate gift she was making for friends.  I bought gelatin but never attempted the recipe.  Now, possibly 4-5 years later that I bought gelatin again and finally decided to make marshmallow in order to have a little fun using it.  I used Alton Brown's recipe only because making marshmallow seemed more like a chemistry experiment and he is all about the science.  It's a precise recipe as I looked up Ina and she uses the same ratios as Alton. 

NOTE:  This recipe is not for kids!! 

There are a few steps you should do in advance to minimize running around by being set up in advance.  Since this is candy making being a thermometer is involved, there isn't time later.  

First - Bloom the Gelatin.  To the bowl of your mixer, add 1/2 Cup Ice Cold Water.  Add 3 Packs fo Gelatin (3/4 oz).   Let that sit.  Have your wire whip ready.

Second - Prep a 9" x 13" pan.  Spray the bottom and sides lightly with spray Canola Oil.  Sift 1/4 C. Confections Sugar mixed with 1/4 C. Corn Starch.   Generously, add most of it to the bottom of the dish.  Cover with foil and shake excess to coat the sides.  If you need, more, repeat.  

This is a video after about 8-9 minutes.

To a small saucepan, add, 1 1/2 C. Sugar, 1 C. Corn Syrup, 1/2 C. Water and 1/4 tsp Kosher Salt.  Place over medium high heat, COVER, and cook for 3-4 minutes.  The sugar should be (mostly) dissolved.  Add a candy thermometer to the side of the pan and cook until it reaches 240.  I stirred a few times.  

With the mixer on low, and while it's running, slowly add the sugar mixture into the gelatin, pouring only down the side of the bowl.  Continue until it's all combined.  Turn the mixer to high and mix for 13 minutes.  Add 1 tsp of good Vanilla and mix for another minute but no more than 2.  

This is a video after vanilla was added.

Pour the sticky mixture straight into the prepared dish.  Dust the top with the Sugar/Corn Starch Mixture and let cool anywhere from 4 hours to overnight.    Turn out into parchment paper or cutting board for cutting.  

Have fun with what you do with it!