Homemade Marshmallows...

Sugary foods with no corn-syrup are hard to find these days. Can you imagine marshmallows with no corn-syrup? I bet the recipe would go a little something like this:

Homemade Marshmallows (adapted from multiple recipes...)

• 1 tablespoon (or packet) gelatine
• 1/4 cup cool water
• 1 cup sugar
• 1/4 and 1/8 cup water
• 3/4 tablespoon of honey
• Pinch of salt
• 1/4 teaspoon vanilla extract
• 1/8 cup powdered sugar
• 1/8 cup cornstarch
  

Grease a 9x9 or 12x8 inch pan (depending on if you want square or more rectangular marshmallows). Combine powdered sugar and cornstarch in a small bowl and sprinkle into greased pan so that it is fully covered. (This is important-if you don't, the marshmallow will stick to the pan). Set aside.

In a large bowl mix gelatin and cool water. Set aside.

In a saucepan over medium heat, combine sugar, remaining 1/4 and 1/8 cups of water, honey, salt and vanilla extract. Stir constantly (so that the sugar doesn't burn) until mixture has reached a slow boil (about 15 minutes). Remove from heat and slowly pour into the gelatin mixture.


Using a mixer, beat on low until its combined and then increase the speed to high. Beat for 10 to 15 minutes until mixture thickens and it resembles a thick, marshmallow cream. Pour into pan and spread evenly.

After it has cooled (about 20 minutes in the fridge or 3 to 4 hours sitting out), sprinkle powdered sugar over the top. Cut into squares with a sharp knife and roll the sides of each marshmallow square in powdered sugar so that no part of the marshmallow is sticky. Keeps 2 weeks in an airtight container.

I think tomorrow night calls for a cup of hot chocolate....

Mint Chocolate Chip Ice Cream...

is delicious. Homemade Mint Chocolate Chip Ice Cream is divine.

I got an ice cream maker for Christmas and this was my first experiment with it - or should I say experi"mint"!

Here's the recipe (easy, hardly any preparation):

• 2 cups nonfat milk
• 1 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon mint extract
  
• 5 drops green food coloring
• 1 cup miniature semisweet chocolate chips

Stir together all ingredients (minus choco chips) until sugar has dissolved. Add chocolate chips.* Pour into ice cream maker and freeze for 35 minutes. After the mixture has thickened, spoon it into a container and freeze for 2 hours.

*I refrigerated the mixture overnight which made the mint flavoring seep into the chocolate chips. The ice cream also came out with more of a chocolate mint flavor.

Enjoy! I know I did...