Marshmellow Snowflakes-each one is different-Rachel's Sweet Tooth Resolution: Snow Critters for a joyous New Year-Fashiontribes Sweet Tooth Blog

MARSHMELLOW SNOWFLAKES

• 2 envelopes unflavored gelatin(each 1 scant tablespoon)
• 1 1/2 cups sugar
• 2/3 cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• Vegetable-oil cooking spray

1.   Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2.   Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes.
3.   With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4.   Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5.   Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
Note: Float these snowflake-shaped marshmallows in cups of hot chocolate.

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