Monday’s Menu: Homemade Marshmallows!

MARSHMALLOWS!!! Make if fun add some food coloring! Play with flavor!

• 3/4 cup water
• 2 cups sugar
• 2 tbsp gelatin
• 1/2 cup cold water
• 1/8 tsp salt
• 1 tbsp vanilla extract
• butter and powdered sugar for prepping pan

Method: Dissolve gelatin and 1/2 cup cold water in mixer bowl with whisk attachment while you begin other stages.

Prep 8×8 baking dish or pan by buttering it and the sides. Stick a piece of wax paper at the bottom with edges hanging over the sides for easy removal later. Butter wax paper and sides of pan again, and dust with powdered sugar.

Bring 3/4 cup to slow boil. Stir in sugar, and whisk until sugar is dissolved and mixture is bubbling. Continue cooking on medium heat for 15 minutes or so, whisking 3 or 4 times to ensure even heating.

Pour mixture over gelatin with mixer running. Add Vanilla and salt. mix for 20-30 minutes, until cool and fluffy. You’ll see the magic happen.

Using a rubber spatula, pour fluff into prepped baking dish and flatten. Be careful that stray hard sugar bits don’t make their way into your marshmallow. I pressed plastic wrap on top to flatten and let them set up that way. Place in refrigerator or freezer.

Remove from Fridge or freezer when set (1 hours or so). remove using wax paper to lift out of pan. Slice with large knife, or get crazy with cookie cutters.

Add a schmear of Nutella and homemade crackers. Other than that, they are good dropped into a cup of coffee or eaten alone in a kitchen for therapeutic reasons. You can also play with this recipe and change the extract to be any flavor. Add food coloring to play with the color- layer multiple batches to have different colors. When they are set- you dust them with confectioners sugar so they do not stick or use the colored sugar to make peeps!

– Nathalie

Guest Writer Nathalie Gedrich- Porter loves to cook and is fascinated with German cuisine and reaching her dreams one recipe at a time!

Check out her FB page here: https://www.facebook.com/pages/A-Pinch-of-German