Homemade Marshmallows

Ingredients:

• nonstick cooking spray
• 3 (1/4 oz) envelopes unflavored gelatin
• 1 1/2 cups water, divided
• 2 cups granulated sugar
• 1 cup light corn syrup, divided
• 1 Tbsp vanilla extract
• 1 cup confectioners' sugar

Makes 40 Marshmallows (1 per serving)

1. Spray a 9 x 13-inch pan with nonstick cooking spray and set it aside.
2. Sprinkle the gelatin over 3/4 cup water in a large bowl. (If you're going to use a standing mixer in step 5, below, use that bowl in this step.) Cover and set aside to soften.
3. In a heavy, medium saucepan set over medium heat, stir the sugar, 3/4 cup corn syrup and the remaining 3/4 cup water until the sugar dissolves and the mixture comes to a boil.
4. Clip a candy thermometer to the inside of the pan, and cook without stirring until the temperature reaches 240°F. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup.
5. Using an electric mixer on high speed, beat the hot syrup into the softened gelatin in a slow steady drizzle. Continue beating until the mixture triples in volume and becomes stiff, about 10 minutes. Beat in the vanilla extract.
6. Spread the mixture into the prepared pan; smooth with a thin, flexible spatula or a wide knife dipped in water. Set aside at room temperature uncovered until cool and firm, about 2 hours.
7. Dust a large cutting board with 1/4 cup confectioner's sugar. Sift 1/4 cup confectioner's sugar over the marshmallow. Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert onto the cutting board. Sift another 1/4 cup confectioner's sugar over the marshmallow once you have unmolded it.
8. Cut into 4 even columns the long way using a sharp knife or a pizza roller; then slice into 10 even rows the short way—thereby making 40 marshmallows. Dip the cut sides of the marshmallows in the remaining confectioner's sugar. Store sealed in an airtight container at room temperature for up to three weeks.

WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. Who knew that making homemade marshmallows would be fun and delicious at the same time? The string of holidays and cooler weather are approaching and these treats are great for hot chocolate, ice cream, smores and other delicious holiday baking. The texture of thee treats is both fluffy and moist. Store-bought marshmallows have so much sugar in them you'll feel like you're bouncing off the walls. Even though the recipe calls for 2 cups of granulated sugar and 1 cup of confectioners' sugar, you can cut the sugars in half and they will still taste good. You can store these treats in an airtight container for up to a month in the refrigerator and they'll be fine.