\n<\/a>1 Cup of Light Corn Syrup
\n1 Cup of cold water divided
\n2 Cups of sugar
\n1 teaspoon vanilla (one receipe I read called for more, others less – make them how you like)
\n1\/4 teaspoon of salt
\nCrisco – to prepare your pan
\npowder sugar for dusting<\/p>\n
Spread this mixture into your prepared pan, use a spatula to move it around and push into the corners. Sprinkle with a nice dusting of powder sugar. Now the second hardest part, waiting till tomorrow.<\/p>\n Is it tomorrow yet?\u00a0 Well of course it doesn’t matter this is the magic of the interwebs.\u00a0 \ud83d\ude42 Pull the foil out of the pan marshmallows and all.\u00a0 Use your fingers to pull the edges away from the foil all the way around until you can pick up the entire sheet and place on a cutting board.\u00a0 Now you can cut them into what ever size and shape of marshmallows you’d like.\u00a0 I prefer to use my pizza rocker, it makes quick work of cutting these.\u00a0 To keep them from sticking toss the cut\u00a0 pieces in powdered sugar to coat the newly cut exposed edges, otherwise they are really sticky.\u00a0 I generally let them sit out exposed to the air for a bit.\u00a0 For the ones I keep for myself I cut some small cubes to use in hot chocolate and I leave some much larger ones to use in smores. ENJOY!!!!<\/p>\n A note from my trusty taste testers and general kitchen help. “these are good mom! also what is this and why is it stuck to our face?”<\/p>\n![\"Marshmallow](\"http:\/\/farm6.static.flickr.com\/5203\/5258221994_0b7a0b6c4c.jpg\")
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\nStart by lining your 9×13 pan with aluminum foil.\u00a0 I have seen many recommendations and have tried several foil is the best.\u00a0 Coat the bottom and sides of your lined pan with Crisco, now toss in a couple spoons full of powder sugar and roll around to coat.\u00a0 Feels familiar doesn’t it?\u00a0 Place 1\/2 cup of water, salt, corn syrup and sugar in a heavy sauce pan over medium heat.\u00a0 Stir regularly (constant isn’t necessary) until dissolved.\u00a0 While you are waiting put the other 1\/2 a cup of cold water in to the mixer bowl and sprinkle the gelatin over it.\u00a0 Once the syrup mix is ready to boil cover and cook for 3 minutes.\u00a0 Remove the lid, raise the heat and cook with minimal stirring until it reaches 238-240 degrees.\u00a0 Here is the hardest part of the entire process.\u00a0 After fuel cut off, slowly pour the syrup into the mixing bowl with your whisk attachment on a low – med speed.\u00a0 This is hard, that pan is stinking heavy and HOT so be careful and don’t burn yourself.\u00a0 Once this is all incorporated you can stop the mixer and scrape the sides a few times.\u00a0 Beat this mixture on WARP speed until it becomes white, fluffy and resembles a jar of fluff.\u00a0 Add the vanilla here at the end and mix till incorporated. The mixture should still be lukewarm.\u00a0 I have beat this too long and it just makes it harder to spread in the pan.\u00a0 I have beat it a little under and found that it levels out in the pan easier.\u00a0<\/p>\n![\"_IGP7595a\"](\"http:\/\/farm6.static.flickr.com\/5208\/5255390678_c1c4a9889b.jpg\")
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