
Makes about 96 marshmallows
Ingredients
- 2 tablespoon + 2 ½ teaspoon unflavoured gelatine
- ½ cold water – (125ml)
- 2 cups granulated sugar- (500ml)
- ½ cup light corn syrup – (125ml)
- ½ cup hot water (115F) – (125ml)
- ¼ teaspoon salt – (1.25ml)
- 2 large egg whites, beaten to stiff peaks
- 1 teaspoon pure vanilla extract– (5ml)
- 1-cup (PLUS) confectioners sugar – (250ml)
Directions
- Using a 13 x 9 x 2 rectangular metal baking pan, oil and dust confectioners sugar on bottom and sides of pan.
- In a large bowl, pour in cold water and sprinkle gelatine over cold water, let stand until softened.
- In a 2-quart saucepan, combine granulated sugar, corn syrup, hot water and salt, cook over a low heat, stirring with a wooden spoon, until sugar is completely dissolved.
- With out stirring, increase heat until mixture begins to boil, thermometer will read 240F, approximately 12 minutes.
- Once mixture has reached 240F, remove from heat and pour over gelatine mixture, stirring until gelatine is totally dissolved.
- With electric mixer, beat mixture on high speed until mixture is white, thick and tripled in volume, should take about 6 to 10 minutes.
- In another bowl, using a clean beater, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift ¼ cup confectioners sugar evenly over top.
- Chill marshmallows, uncovered, until firm, at least 3 hours and up to 1 day.
- Once marshmallows are firm, run a thin knife around the edges of the pan, turn pan over onto a large cutting board. Lift one corner of pan, using your fingers, loosen marshmallow and let drop onto cutting board. Trim edges of marshmallows and cut marshmallow into 1-inch cubes.
- With remaining confectioner’s sugar, sift it into a large bowl and add marshmallows in batches, tossing to evenly coat them.
- Marshmallows can be kept in an airtight container at room temperature for up to a week.