Homemade Marshmallows

Rice Krispies Treats

S'mores

Marshmallow Taffy

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners' sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar mixture.
Store in an airtight container.

Makes about 40 large marshmallows, depending on the size you choose to cut them.

From  http://www.slashfood.com/2006/10/24/how-to-make-homemade-marshmallows/

Rice Krispies Treats

Ingredients: 10-oz large marshmallows (about 40) or 4 cups miniature  marshmallows. 3 TBS margarine or butter 6 cups Rice Krispies

Melt margarine or butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice rispies cerial. Stir until well coated.

Using a buttered spatula or waxed paper, press mixture evenly into a 13x9x2 pan coated with cooking spray. Cut into 2-inch squares when cool.

Note:  Ms. Mallow likes to add chocolate chips in when she adds the Rice Krispies.

S'mores

Ingredients: (Traditional) 1 Nabisco graham cracker 1-2 Campfire marshmallows 3-6 sections of a Hershey chocolate bar (Gourmet) 2 Trader Joes Cinnamon graham crackers 1-2 Plush Puff Gourmet Vanilla Bean Marshmallows 1 generous piece of your favorite gourmet milk chocolate bar.

NMRI President, Jerry Grinstead, taste-tests a fresh hot S'more.

(Recipe below is for Traditional S'mores.)

1. Remove one full graham cracker from the box and reseal. Notice graham crackers are scored several places , creating four sub-crackers. Break the graham cracker in half length-wise, one half for the top cracker, the other for the base cracker.
2. Unwrap your genuine, all-American, Hershey chocolate bar. Break the bar into smaller pieces as indicated by manufacturer's indentations in the surface of the chocolate. Eat one to test for consistency and freshness. Try not to eat the whole bar! Place one section of three of these small chocolate pieces on the base cracker.
3. Open bag of marshmallows. Eat one to test for consistency and freshness. Carefully insert clean NMRI Smorstix roasting skewer into the right side of marshmallow. (That's your civilian right)
4. With your graham cracker and chocolate at the ready in your left hand, roast the marshmallow 3-12 inches above flames of NMRI sanctioned campfire, keeping hands and clothing a safe distance from flame or heat. Rotate marshmallow. When marshmallow is lightly browned (3.4 on the NMRI color continuum), remove from heat. Without waiting, place the hot melted marshmallow on top of the base cracker and chocolate. Remove roasting skewer using the top graham cracker to 'pinch' it out, and place in a secure place.
5. Hot marshmallow will melt the chocolate pieces. When the marshmallow is still warm, but not hot enough to remove the flesh from the roof of your mouth, eat and enjoy your S'more.

Marshmallow taffy

Marshmallow Taffy is easy to make. With clean fingers, take a marshmallow between your thumb and pointing finger. With your other hand's thumb and pointing finger, pull the marshmallow, yet holding on to it tightly, reverse the pulling, and keep doing this until you see it becoming taffy. You can pull it till it becomes soft and smooth like taffy. Add another marshmallow if you want, and then when it becomes taffy you eat it and lick your fingers. Keep some wet wipes handy.