In all honestly I have always disliked marshmallows - growing up it was the regular corn syrup laden artificial favored kind - it wasn't until I tried from scratch marshmallows - now they can be messy and sticky - but so worth it. Perfect for kids and adults. I love to drop one into my hot drinking chocolate - paired with come cheese and berries - a snack any kid would love.
2 tbsp gelatin ( I recommend Great Lakes Bovine Gelatin)
1 cup cold water, divided in half
2 cups sugar
1/8 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1-2 tbsp Coconut oil
In stand mixer, combine gelatin with 1/2 cup of water, set aside to bloom.
Stir together remaining water, sugar, cream of tartar, vanilla and salt. Heat over medium heat, stirring until sugar is fully dissolved.
Clip candy thermometer to pan and heat until temperature reaches 240 degrees.
Remove from heat immediately.
Turn mixer on low, and slowly pour hot syrup down the side of the bowl into the gelatin mixture while running.
Once you’ve added all the syrup, turn mixer to high speed, and whip until mixture is thick and lukewarm temp.– approximately 7 minutes.
While mixture is whipping, grease a 9×9 inch pan with coconut oil and dust with arrowroot.
When marshmallow mixture become thick, fluffy, and lukewarm, dump it into the prepared pan, and smooth the top with a rubber spatula. (Veryyyyy sticky)
Dust top well with arrowroot
When marshmallows are cool, dump them out of the pan, and use scissors cut to desired size.
Dust all sides with arrowroot -- store in a airtight container