Homemade Marshmallows

Yields 2 dozen marshmallows

3 packets unflavored gelatin

1 cup water (cold)

1¼ cups light corn syrup

1¼ cups granulated sugar

1 egg white (pasteurized)

1½ tablespoons pure vanilla extract

Confectioners’ sugar (for dusting)

½ teaspoon salt

 

1. In a bowl, dissolve gelatin in ½ cup water.
2. In a separate bowl, beat egg white with an electric mixer until soft peaks begin to form.
3. Combine corn syrup, sugar, ½ cup water, and salt in a heavy saucepan. Place over medium heat, stirring frequently, until sugar dissolves. Continue to heat until mixture reaches soft ball stage (approximately 240° F on a candy thermometer - see TABLE 4. COOKING WITH SUGAR under Conversion Tables & more).
4. Remove from heat. Slowly drizzle syrup down side of bowl of dissolved gelatin, beating continuously until mixture is thick and fluffy. Mix in vanilla extract and beaten egg white.
5. Dust a greased 9- by 13-inch pan with confectioners’ sugar, coating entire bottom and sides of pan. Pour marshmallow mixture into prepared pan. Evenly spread out mixture with a greased spatula. Dust top of marshmallow mixture with confectioners’ sugar.
6. Allow marshmallows to set at room temperature for several hours or overnight.
7. Invert pan onto a cutting board and gently remove marshmallows. Cut marshmallows into 24 squares. Dust sides of marshmallows with confectioners’ sugar.