Marshmallow's

"Marshmallow candy dates back to ancient Egypt where it was a honey-based candy flavored and thickened with the sap of the root of the Marsh-Mallow plant (althea officinalis). Marsh-Mallow grows in salt marshes and on banks near large bodies of water. It is common in the eastern United States. Until the mid 1800's, marshmallow candy was made using the sap of the Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes."

Althea officinalis (Marshmallow)

Make your own marshmallows with this recipe from popular author and caterer, Ina Garten, the Barefoot Contessa. Marshmallows are not that difficult to make and do not requite any exotic ingredients.

Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients:
3 packages unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners' sugar for dusting

Preparation:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners' sugar.

Yield: 20 to 40 marshmallows, depending on cut size