I'm working on Xmas gift ideas that won't break the bank and I think I've hit on at least one: a hot cocoa recipe with homemade marshmallows. Seriously, these things have so little in common with the bags at the supermarket: they are airy, they melt, and they taste fantastic.
from foodnetwork.com, Alton Brown
Equipment needed: stand mixer, candy thermometer, 13X9 pan
3 packets unflavored gelatin
1 c water, ice cold
1 1/2 c sugar
1 c light corn syrup
1/4 tsp kosher salt
1 tsp vanilla
1/4 c corn starch
1/4 c confectioner's sugar
Mix 1/2 cup cold water and the gelatin in your stand mixer bowl. In a small saucepan mix, sugar, 1/2 c water corn syrup and salt and cover over medium high heat for 3 or 4 minutes. Insert candy thermometer and cook until mix reaches 240 degrees and immediately move from heat. Set your stand mixer to low and slowly pour hot (!!) syrup down the sides of the bowl. Once all the mixture is in, switch to high and mix for 12-15 minutes (should like like fluff). Pour in your vanilla in the last minute of mixing.
While marshmallows are mixing, coat your pan with cooking spray and coat with cornstarch and confectioner's sugar mixture. Save extra for dusting.
With a lightly oiled spatula spread the marshmallow into the pan. Try not to eat all the fluff. Dust with cornstarch/sugar mix. Let sit uncovered for 4 hours up to overnight; turn out onto counter and cut into squares. Store in airtight container for up to 3 weeks.
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