Homemade marshmallows

Ingredients

• 2 cups + 1 TBSP (411 grams) cane sugar
• 1/4 cup (85 grams) light corn syrup
• pinch Kosher sea salt finely ground
• 1 cup (237 ml) water divided in half
• 3 packets Knox gelatin
• 1 1/2 teaspoons pure vanilla extract 

Instructions

1. Combine the gelatin and 1/2 cup water in a mixing bowl stir briefly to combine; set aside, to allow the gelatin to bloom.
2. In a small, heavy-bottomed saucepan, combine the sugar, corn syrup, salt, and remaining 1/2 cup water. Place over medium-high heat and cook until the sugar syrup comes to a boil. gently swirl the pan to distribute the heat.
3. Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
4. After 2 minutes, remove the lid, check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for another minute to allow the condensation to wash down the crystals into the syrup.
5. Uncover and clip the sugar thermometer to the side of the saucepan. Let the sugar syrup cook until it reaches 245°F/118°C. Once the sugar syrup reaches 245°F/118°C, remove it from the heat and let the bubbling subside. Turn your mixer on medium-low and begin to pour the syrup into the gelatin, down the side of the mixing bowl. 
6. Whisk on medium-high for 5 minutes until the marshmallow base has doubled in size and becomes glossy white and fluffy. Mix for another 5 minutes on high speed, which increases the volume of the marshmallows further. 
7. As the mixer is running, prepare your pan. Line a 9x9 or 8x8 pan with parchment paper and then spray with non-stick cooking spray or coconut oil. Then sprinkle with powdered sugar. 
8. Add the vanilla, to the marshmallow base and whisk for a further minute on high speed to combine the vanilla. Scrape the marshmallow base into the prepared pan using a flexible scraper. Spread the marshmallow evenly in the pan, sift confectioners' sugar over the top of the marshmallow and allow the marshmallow to set for at least 4 hours.
9. After the marshmallows have set lift the parchment paper out of the pan onto a work surface. Cut the marshmallows with a long sharp chef's knife that has been dusted in powdered sugar. Dusting more as you cut if needed.

   
   

   For different flavors switch out extract for others 

CHEESECAKE BARS WITH A STREUSEL TOPPING PUMPKIN CARAMEL

Serves: 1 8 x 8 pan

INGREDIENTS

Crust

• 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
  
• 1/4 cup white sugar
  
• 1 tablespoon brown sugar
• 6 tablespoons butter, melted

Cheesecake

• 2 packages (8 ounces each) full fat cream cheese, at room temperature
  
• 1/2 cup + 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup + 2 tablespoons pumpkin puree (not pumpkin pie filling, not entire can)
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Streusel and Topping

• 1/2 cup brown sugar, packed
• 1/2 cup white flour
• 1/4 cup quick cooking oats
• 1/4 teaspoon cinnamon
• 1/4 cup butter, softened (not melted)
• 1 teaspoon vanilla extract
• Salted or plain caramel to top bars with

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.
3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
4. Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
5. Add the pumpkin puree, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.

Streusel

1. In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
2. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
3. Allow to cool for about an hour and then place in the fridge for 1-2 hours.
4. Top each bar with caramel topping of choice.