a successful day in the kitchen.

add marshmallows to my stove top repertoire...

and all glory goes to cousin dani for showing me the way.

you guys, they're so easy. so so easy and so so delicious and taste nothing like a jet puff marshmallow.

they're an ooey gooey sticky, powdery mess, despite your best effort. i tried so hard to keep it clean and under control.  but eventually, you give in to marshmallow creme all up in your business. 

things you need, like, can't live without:

a candy thermometer.

powdered sugar

a sifter

a silicone spatula

pam cooking spray.

stolen right from dani's blog:

Basic Marshmallows

Makes: 1 9x13 pan of marshmallows (20-30ish, depending on how small you cut them)
Note: You need a stand mixer and a candy thermometer.

3 envelopes of unflavored gelatin
1/2 c. cold water
2 c. granulated sugar
2/3 c. light corn syrup
1/4 c. water
1/4 tsp. salt
1 Tbsp. vanilla extract

1. Butter a 9x13" pan and sprinkle powdered sugar all over the inside (just like buttering/flouring a pan for a cake).  
2. In the bowl of a stand mixer (You need a stand mixer, NOT  hand mixer.  It said it will most likely burn out your motor.), sprinkle gelatin over 1/2 c. cold water.  Let soak for 10 minutes.
3. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan.  Insert your candy thermometer into the pan before heating it.  Make sure the thermometer is submerged midway in the mixture without touching the bottom of the pan. Bring to a boil and continue until the temperature reaches 250°F. If you don't have a candy thermometer, 250°F was a couple minutes after the mixture turned mostly clear and was boiling vigorously...but I take no responsibility if you choose to experiment on temperature. :) 
4. Pour the boiling syrup mixture into the gelatin and mix at high speed.  Add the salt and beat for 8-12 minutes, or until it looks like the volume is no longer increasing.  Beat the vanilla into the mixture.  If you need to scrape the sides, use an oiled spatula to prevent it from sticking.
5. Scrape the marshmallows into the pan, leveling out the mixture with an oiled spatula.
6. Let the marshmallows set for 3 or 4 hours, then if needed, loosen it up from the pan with a knife around the edges.  Flip it out onto a cutting board that has a bit of powdered sugar spread on it.
7. Slice it into squares.  The easiest way I found to do this was to cut it into strips with a wet pizza cutter.  Run the cutter under water and shake off most of the excess.  Then go fast to keep it from gumming up.  Rinse and shake it off between cuts.  Be careful, because the water can make the marshmallows sticky too.  {i found an easier way! give it one run through the marshmallows with a pizza cutter.... it will be sticky. but then roll your pizza cutter in powdered sugar. saves a lot of rinsing and yada.}
8. Coat the marshmallow squares individually in a bowl of powdered sugar to keep them from sticking, and store them in an airtight container at room temperature.
9. {this is where i sifted them over the sink and threw them in a giant tupperware container - with a lid! tomorrow, i dip them in caramel!}

a sure sign of a success: a full sink.