Marshmallows

MARSHMALLOWS
1 c. granulated sugar
¼ c honey
¼ c. light corn syrup
¾ c. cold water (divided use)
2 packages of powdered unflavored gelatin (4 ½ tsp)
2 tsp vanilla extract
2 cups of powdered sugar

Cooking spray (flourless)
Parchment paper

Line an 8x8x2 pan length and width wise with parchment paper and allow it to over hang on the sides. Press parchment down to crease sides. Spray with cooking spray.

Combine granulated sugar, honey and corn syrup with ¼ c water in a heavy sauce pan and stir until the sugar is evenly moistened. Bring the mixture to a boil over high heat, stirring constantly. As soon as I reaches a boil, stop and skim the surface to remove any foam. Continue to cook without stirring until the mixture reaches 240 degrees F. Remove the sugar mixture from the heat, pour it into a mixing bowl and let it cool until it reaches 210 degrees.

Sprinkle, the gelatin over the remaining ½ c cold water in a small bowl and stir to break up clumps. Let the gelatin soften about 2 minutes. Heat the softened gelatin in the microwave for about 20 seconds on low power until the granules melt and the mixture is clear. Stir in the vanilla. Mix the gelatin into the cooled sugar mixture.

Beat the sugar on high speed until it is white and foamy and holds a medium peak. Spread evenly into the pan. Freeze the marshmallow until set about 30 minutes.

Sprinkle the top of the marshmallows with 1 cup of powdered sugar and flip over on parchment paper. Then peel the paper away and sprinkle with remaining 1 c. of powdered sugar.

Cut into 1 inch squares with a lightly oiled knife.

Variations:
Roll in toasted coconut. You can also dip in chocolate.
Mix in crushed candy mint and add pink food coloring. Dip in chocolate.
Add 1 tsp Lemon extract or more to taste and a little lemon zest.
Dip in warm caramel and then warm chocolate.