Tastes like it came Right out of GRANDMA'S Kitchen! ✨Homemade Marshmallows & Sheepherder's Breakfast

Right out of GRANDMA'S Kitchen! ✨ Homemade Marshmallows & Sheepherder's Breakfast | Southern Food

Marshmallows Recipe: https://www.thepioneerwoman.com/food-...
Ingredients:
Nonstick cooking spray
1 c. powdered sugar
3 (1/4-oz.) packages unflavored powdered gelatin
1 c. cold water
1 1/2 c. granulated sugar
1 c. light corn syrup
1/2 tsp. kosher salt
2 tsp. vanilla bean paste or extract
Directions:
Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water; whisk to combine. Let it stand to "bloom" the gelatin (aka let it thicken), about 10 minutes.

Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from the heat.

Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla.

Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.

Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar.

Sheepherder's Breakfast:
NOTE: This is the original recipe, I made a small one in this video. 😁👍
Ingredients:
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Directions:
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheddar cheese; let stand until cheese is melted.

0:00, Suppertime
1:43, Homemade Marshmallows
8:07, Sheepherder's Breakfast