Martha Stewart's Marshmallows

recipe  from Martha Stewart

 I am so glad homemade marshmallows is the
February Challenge for "Have the Cake."

I have always wanted to make homemade marshmallows but never could muster up the courage.  I just knew it would be one big sticky mess.  It wasn't bad at all, although it is a lot of work and powdered sugar gets all over.  It was worth it because these marshmallows are so delicious.    I had to dipped them in chocolate because chocolate makes everything taste better...and it did. 

Ingredients

Vegetable oil, for brushing
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar

Directions

Brush a 9-by-13-inch glass baking dish with oil.   Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
2. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
3. Using the whisk attachment  in the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
4. Sift 3/4 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares.

Marshmallows can be stored in an airtight container up to 3 days.

I dipped graham crackers into milk chocolate, then topped them with a marshmallow. I put them into the oven on broil until the marshmallows melted and turned golden brown.