Vanilla Marshmallows

Tonight we enjoyed rich hot chocolate with homemade vanilla marshmallows. We don't usually like to drink our calories around here but I'm just trying to fatten everyone up for insulation purposes as the cold winter months are approaching.

Homemade marshmallows are nothing like the store bought kind. They are dense but light, still sticky and chewy but they have this gourmet look and a hint of vanilla flavor. They melted perfectly into the hot chocolate and I can only imagine how good they would be inside some kind of baked good....

Give them a try - I'm planning on dipping them in chocolate or caramel next time.

Vanilla Marshmallows
Adapted from Giada Laurentis and Baked: New Frontiers in Baking

1/2 cup and 1/4 cup water
3 tbsp gelatin
2 cups sugar
1/2 cup evaporated milk
2 tsp. vanilla extract
pinch of salt

Butter an 8x8 inch pan and coat in powdered sugar. In a large mixing bowl pour 1/2 cup water then sprinkle in the gelatin. Allow the gelatin to soften for about 10 minutes. In a medium sized sauce pan pour in sugar, evaporated milk and 1/4 cup water. Stir on low heat until sugar is dissolved. Bring mixture to a simmer and cook until candy thermometer reads 240 degrees F, about 10-12 minutes. Pour this mixture into the gelatin and beat on low speed until incorporated. Beat the mixture on high speed until it is thick and has doubled in size. Add in the vanilla and salt. Quickly pour the mixture into the buttered and sugared pan. Allow the marshmallows to sit in a cool place for at least 8 hours or overnight. Use scissors to cut the marshmallows into squares.