Marshmallows

Have you tried the Graham Crackers yet? Good, now you are ready for the Marshmallows. I found this recipe through King Arthur Flour, but modified it to include Maple Syrup instead of Corn Syrup (one of those "ingredients" that I try very hard to avoid).  I started making these 2 years ago when I was pregnant and had my daily fix of hot chocolate w/ marshmallows of course!

To begin you will need:
Equipment:
A tall pot
Candy Thermometer
Patience
No distractions or multitasking 

Ingredients:
3 packages (1/4-ounce each) unflavored gelatin
1 cup cool water, divided
1 1/2 cups granulated sugar
1 cup maple syrup
1/8 teaspoon salt

Directions:
Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar, maply syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. 
Here comes the tricky, pay attention part: 
Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. You may have to tilt the pot so you'll have more liquid to get a more accurate reading. Also use your nose and do not let it burn!! I know I have removed it before it reached 240°F and it still turned out great. Remove from the heat.

With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 8 to 10 minutes. (It should be cool enough that you can spread it into the pan without burning your fingers.)

Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Yield: about 100 1" squares.