|Yes, you can make them at home!|
It seems that the whole country is trying to kick the corn syrup habit and our family is no exception. It really cannot be healthy to eat so much corn anyway, regardless of its multivalence of forms and array of talents. I took the liberty of modifying Martha's recipe to suit our needs and I have to say that I am pleased with the results. I doubled this recipe and it worked like a charm. If you do double it use a Bosch, your Kitchen Aid would float away on a hot syrupy river. I used honey, but any syrup would do in its stead.
1 box of Knox gelatin (4 pkgs total)
1½ c cold water divided
3 cups of sugar (you can use raw sugar or organic sugar, but not sucanat or rapadura, it must be sugar of some variety)
1¼ c honey or agave nectar
½ t. sea salt
2 t. vanilla (I used vanilla bean paste. So yummy!)
In the bowl of a stand mixer fitted with the whisk attachment add gelatin and ¾ c cold water.
In a large heavy bottom pot, place the rest of your ingredients except vanilla: sugar, water, honey, and salt. Bring to a boil. continue to cook until it reaches 234°F-240°F on a candy thermometer (the soft ball stage).
Turn the mixer on low and pour hot syrup in a continuous stream into the mixer. Be careful. Raise the speed of the mixer slowly, so as not to slosh it all over the place. Raise the speed until it is on high. The syrup will go from a gold or tan to a off white and finally a winter white (sugar and corn syrup yield a bright white confection, this is less white, but still very white). It will take approximately 15 minutes.
When you have a thick, white shiny taffy-looking stuff add your vanilla. In a 11x13 pyrex dish (greased well), pour the marshmallow creme. Sprinkle the top with powdered sugar and set overnight. Cut into squares 12 hours later and dip in powdered sugar.
Store in an air tight container, best within 2 days, but we eat them as long as they last.