Homemade Marshmallows

Prepare for stickiness.

Homemade Sugar Syrup (corn syrup alternative)
2 c sugar
3/4 c water
1/4t cream of tartar

Add all to pot, stir, cover, bring to boil, keep stirring. Reduce heat, cover, simmer 3 minutes. Remove lid heat until candy thermometer reads soft ball/235F. Decant into measuring cup to cool for next step.

Homemade Marshmallows
3 envelopes knox gelatin (or 3T)
1/2 c chilled water

1/2 c water
1 1/2c sugar
1 c sugar syrup
1/4 t salt

1 t vanilla extract

1/4 c powder sugar
1/4 c corn starch

Add first 2 ingredients to a chilled mixing bowl (also chill the beaters). Pour next set of ingredients into a pot and bring to a boil. Cover and simmer 3 min, uncover and bring to soft ball set/ or 235F. Turn mixer to low, slowly add ingredients from pot. Turn mixer to high, mix 10 min or until it turns white, ADD VANILLA and mix 5 more min or until it starts to creep out of the bowl and slows down your mixer. Think bouncy meringue. Meanwhile grease 9x13 pan, mix next ingredients and then 'flour' your greased pan. Reserve remaining 'flour' mixture to top marshmallow mix. Using a greased spatula transfer finished marshmallow goo into greased/floured pan. Dust with more 'flour' on top, cover with foil, and allow to set up overnight.