Homemade Marshmallows

Fluffy Marshmallows

About 2 cup confectioners’ sugar

3 ½ envelopes (2 tbls plus 2 ½ tsp) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

½ cup light corn syrup

¼ tsp salt

2 large egg whites

1 tbls vanilla

Oil bottom and sides of 13x9x2 metal baking pan and dust bottom and sides with some powder sugar.

In bowl of a standing mixer sprinkle gelatin over ½ cup cold water and let stand to soften.

In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 of cold 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 thermometer registers 240 degrees, about 12 minutes.  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. 

With standing mixer beat mixture on high speed until white, thick and nearly tripled in volume, about 8 minutes.

In separate medium bowl with clean beaters beat egg whites until they just hold stiff peaks.  Beat whites and vanilla into sugar mixture until just combined.  Pour mixture into baking pan and don’t fret if you don’t get it all out.  Sift ¼ cup powder sugar evenly over top.  Chill marshmallow uncovered until firm at least three hours, better over night.

Run a knife around edges of pan and invert pan onto a large cutting bard.  Lifting up one corner of pan with fingers loosen marshmallows and ease onto cutting board.  With a large knife trim edges and cut into roughly on inch cubes.  Sift remaining powder sugar back into your pan and roll the marshmallows through it on all sides shaking off excess and store in airtight container for one week.