Marshmallows

fun

Ingredients

Ingredients
3½	envelopes (2 Tbls plus 2½ teaspoons) unflavored gelatin
½ C	cold water
2 C	granulated sugar
½ C	light corn syrup
½ C	hot water (about 115 degrees)
½ tsp	salt
2	large egg whites
1 tsp	vanilla

Preparation

Oil bottom and sides of a 13 x 9 x 2" rectangular metal or glass baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of 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 sppon until sugar is dissolved. Increase heat to moderate and boil mixture (without stirring) until a candy or digital 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 or handheld electric mixer beat mixture on high speed until white, thick and nearly tripled in voume, about 6 minutes if using standing mixer or about 10 minutes if using handheld mixer. In a large bowl with cleaned beaters beat egg whites (or reconstitured powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combines. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over the top. Chill marshmallow uncovered until firm at least three hours, and up to one day.

Run a knife around the 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" cubes. Sift remaining confectioners' sugar into large bowl and add marshmallows in batchers, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Note: to keep marshmallows longer, place in freezer zip-lock bag in freezer for up to a month.