I have never been a marshmallow fan. People like to roast them over the campfire and just pop one after another into their mouth. That grossed me out. They are just dry, stale, sugary air things that are a waste of my calories (I know, all 20 calories).

Last November I decided to make homemade peppermint marshmallows. These converted me into a marshmallow lover. I am still a hater of the stale sugary air things you buy at the store. But homemade marshmallows are completely different. They are moist and flavorful.

You can’t not like a homemade marshmallow, it’s just impossible. They are like little fluffy clouds of sweet goodness in your mouth. And after you have made a batch of these you will have an abundance of fluffy little clouds to use in your hot chocolate, for homemade s’mores, rocky road ice cream, or just to play a friendly game of chubby bunny. Or you may just keep the batch on the kitchen counter and pop a few in your mouth every time you walk by (that’s what I do). No matter what you do with them, you will thoroughly enjoy them.

Makes about 40 small marshmallows
Recipe Adapted from Ina Garten
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

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 F 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.

Generously sift powdered sugar in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sift more powdered sugar over the batter. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature for up to 2 weeks.