- ½ cup cold water
- 2 tablespoons unflavored gelatin about 2 envelopes
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/3 cup water
- 1 egg white room temperature
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar for dusting
- Spray a 9 x 13” pan with nonstick cooking spray. Line the bottom with parchment paper. Sprinkle a heavy layer of confectioners’ sugar over the parchment paper.
- Soften the gelatin by placing the ½ cup cold water into a small bowl and sprinkling the powdered gelatin over it. Stir briefly and allow it to bloom and solidify.
- In a heavy medium saucepan, combine the sugar, corn syrup and 1/3 cup water. Bring the mixture to a boil stirring just until the sugar is dissolved. Wash down any sugar crystals with a pastry brush dipped into water.
- Cook the mixture until a candy thermometer climbs to 240°F.
- While the sugar syrup is cooking, place the egg white into the bowl of an electric mixer. Using the whip attachment beat the egg white until it forms stiff peaks.
- Once the sugar syrup reaches 240°F, gently place the softened gelatin into it, and whisk until it has melted. Remove the mixture from the heat and pour it into a greased, heatproof liquid measuring cup.
- With the mixer on medium speed, slowly pour the sugar syrup into the beaten egg white (do not pour the syrup directly onto the beaters).
- Once the sugar syrup has been added, turn the mixer up to high speed. Add the vanilla extract.
- Continue beating until the mixture looks light and fluffy.
- Using a rubber spatula, pour the marshmallow into the 9 x 13” pan spreading the mixture evenly.
- Allow the marshmallow to sit at room temperature for several hours until firm.
- Gently remove the marshmallow from the pan. Place on a cutting board. Using a knife sprayed with nonstick cooking spray, cut the marshmallow into squares, rectangles or using a cookie cutter into any shape you wish. Roll each marshmallow into confectioners’ sugar.
- Place cut marshmallows onto a sheet pan lined with waxed paper sprinkled with confectioners’ sugar.
- Store at room temperature in an airtight container separated by layers of wax paper for one week.
Makes approximately 1 ½ pounds marshmallows