Marshmallows

As promised... my marshmallow recipe:

About 1 cup powdered sugar
2 tablespoons plus 2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 degrees)
1/4 teaspoon salt
2 large egg whites
½ tsp vanilla

Oil the bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some powdered sugar.


In bowl of a standing electric 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. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

Beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer.

In a mixer beat whites and vanilla until they just hold stiff peaks. Fold whites and vanilla into sugar mixture until just combined.

Pour mixture into baking pan and sift 1/4 cup powdered sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.

Run a knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board.

With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes.

If you are serving plain (i.e. for cocoa), sift remaining powdered sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.

If you are going to dip the marshmallows, dust off the powdered sugar before cutting into squares.

Marshmallows keep in an airtight container at cool room temperature 1 week