all that i heart - day 7

I heart Baking! Tonight's sweet tooth craving: chocolate dipped homemade cinnamon marshmallows. Oh so yummy. (I realize that you don't technically bake marshmallows, but whatever).Homemade Marshmallows

Ingredients
about 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla

Preparation
Oil bottom and sides of a 13-by-9-by-2 inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees F., about 12 minutes.Remove pan from heat and pour mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using a hand-held mixer. In a large bowl with cleaned beaters beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.I added some red food coloring and cinnamon extract to the marshmallow batter. The color turned out brilliant, I love the pink. However, the cinnamon flavor didn't come through as strong as I had hoped. Run a thin knife around edges of pan and invert onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With cookie cutter or large knife cut marshmallow into desired shapes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Dip the marshmallow hearts in chocolate to make them extra decadent. I used semi-sweet chocolate, melted in a double-broiler. Use a fork to dip and "drain" the marshmallows. Let them set up on a sheet of parchment paper. Top them with a candy red hot. Voila!