Home With The Kids? Make Homemade Marshmallows With Hot Chocolate (VIDEO)

3 (1/4-ounce) envelopes unflavored powdered gelatin

2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1 cup plus 2 tablespoons confectioners’ sugar, more as needed

CLIP a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch bottom of the pan. In saucepan, boil 2 cups sugar, corn syrup, salt and 3/4 cup water over medium heat without stirring until the mixture reaches 234-235 degrees, about 10 minutes. With a mixer on low speed, pour hot sugar mixture into gelatin in a slow, thin stream.

ADD vanilla, carefully increase speed to high, and beat until mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 13-by-9-inch pan with foil, leaving an overhang on two sides. Sift 1 tablespoon of confectioners’ sugar into the bottom of the pan, then pour marshmallow mixture into the pan and sift another 1 tablespoon confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

LIFT marshmallow out of the pan, using foil overhang. Using a knife dipped in cold water, cut along edge to release it from the foil. Transfer to a cutting board and remove foil. Put remaining 1 cup confectioners’ sugar in a medium bowl. Cut marshmallows into cubes of different sizes, from 1/4-inch to 3/4-inch. You may need to dip knife again in cold water. Toss marshmallows in sugar to coat. Then shake in strainer to remove excess.