Homemade Marshmallows
by Karen C. 12/16/2008
Gourmet Magazine, December 1998
Total Time:
42 min
Servings:
96 marshmallows
Ingredients
|
1
cup
powedered sugar
|
|
3.5
envelopes
unflavored gelatin
|
|
.5
cup
cold water
|
|
2
cups
granulated sugar
|
|
.5
cup
light corn syrup
|
|
.5
cup
hot water
|
|
.25
tsp
salt
|
|
2
large
egg whites
|
|
1
tsp
vanilla
|
Cooking Instructions
1.Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
2. In a large bowl, sprinkle gelatin over cold water and let stand to soften.
3.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°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4.With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined.
4.Pour mixture into baking pan and sift 1/4-cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
5.Run a thin knife around edges of pan and invert pan onto a 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 marshmallow into roughly 1-inch cubes.
6.Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature for 1 week.
Additional Tips
Oil the spatula and the knife that you use to cut the marshmallows.