marshmallows

I used to hate marshmallows. Really sickening sweet things. Then C bought some from Whole Foods. Divine. Fortunately, not long after, the newspaper ran a recipe for peeps. I really hate those from the store. But these are so yummy. I've been trying to get the recipe to MIL, but not sure it's getting through. So here's my copyright violation backup plan.... It says "if making marshmallows" because I use the recipe for making marshmallow creme. Just stop the process and use before going on the curing process. Curing marshmallows is difficult at best in the middle of a really humid week.

2/3 c cold water (divided)
2 envelopes (2 tbsp) unflavored gelatin
1 1/3 granulated sugar
1/2 cane syrup or brown rice syrup
1/2 tsp salt
1 tsp vanilla
vegetable oil for the pan

If making marshmallows, line a 9x13 pan with foil and brush with vegetable oil

Place 1/3 cup cold water in the bowl of an electric mixer and sprinkle gelatin over the surface. Put the sugar, syrup, salt and remaining 1/3 cup water in a heavy saucepan with a tight fitting lid, and stir to dissolve the sugar. Cover the pan and place on moderately low heat. Remove the cover after 4 to 5 minutes. The steam will have caused any sugar crystals to dissolve and they syrup will be bubbling lightly. Increase the heat to high, insert a candy thermometer and boil the syrup without stirring until it reaches 240 degrees F. Immediately remove from the heat.
Fit the mixer with the whisk attachment. Slowly and carefully pour the syrup into the gelatin while the mixer is beating constantly at medium speed. When all of the syrup has been added increase the speed to high and whip for about 10 minutes. The mixture should be lukewarm, white and creamy. Add the vanilla at the end of mixing.
If making marshmallows, pour into pan, sprinkle with sugar, and let set out until dry to the touch. This can take several days. Cut to desired shape/size and toss with more sugar.