How to Make Homemade Marshmallows as S'More Season Looms

Homemade marshmallows get a bad rap. Not due to any lack of deliciousness (although the Foodist has no truck with their "fat free indulgence" pitch), but because people find them unapproachable. Maybe it's the gelatin that's intimidating. Or perhaps it's the equipment--candy thermometers scare away most home cooks we know.

But really, making marshmallows is easy. I'm not talking layer-cake easy; I'm talking honest-to-goodness, boil, whip, spread and cut easy. And the ingredients are cheap. (I can't say the same for the price of store-bought marshmallows.) And when you make your own, you can manipulate the recipe by customizing flavors Some examples: vanilla bean, ground cinnamon, cocoa powder... You get the idea.

Here's how we make marshmallows in our test kitchen. It'll work great in your kitchen, too.

Vanilla Bean Marshmallows
Makes about 64 marshmallows

INGREDIENTS
3 (1/4-ounce) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
3 vanilla beans, halved and scraped
About 1 cup confectioners sugar, sifted

Special equipment
Stand mixer fitted with whisk attachment
Candy thermometer

PREPARATION

Lightly oil an 8-inch square baking pan.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.



Stir together sugar, corn syrup, remaining water, and a pinch of salt in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240 degrees F. Remove from heat.



With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Add vanilla bean, increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, about 12 minutes.



Pour marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Work quickly--it solidified fast. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.



Place sugar in a large bowl. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Cut marshmallow into 1-inch squares, then dredge in confectioners sugar to coat completely. (it helps keep the marshmallows from sticking to each other.)