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Marshmallows

List of Ingredients





1/2 cup cornstarch
1/2 cup confectioners' sugar
4 tablespoons unflavored powdered gelatin
11/2 cups water, divided use
1/2 teaspoon vanilla extract
2 cups granulated sugar
1 tablespoon light corn syrup
2 large egg whites at room temperature


Recipe



Mix cornstarch and confectioners' sugar in a bowl for dusting the pans and wax paper. Lightly oil 2 (8-inch) square pans and dust them with some of the cornstarch and confectioners' sugar mixture; set aside.
In a small saucepan, soften gelatin in 3/4 cup of the water. Heat slowly to fully dissolve gelatin, but don't let it fully boil. Stir in the vanilla.
In a medium saucepan, combine the sugar, corn syrup, and the remaining 3/4 cup water. Set over medium heat and stir until sugar is dissolved. Increase heat and bring mixture to a boil. Set a candy thermometer in the pan and, without stirring, let the mixture boil until it reaches 250 to 260 degrees (hard ball stage). While the sugar mixture is boiling, beat the egg whites in the large bowl of a standing mixer (or on high speed with a hand-held mixer) until medium-stiff peaks form.
When the sugar syrup reaches the proper temperature, whisk in the dissolved gelatin. With the mixer on the highest speed, slowly pour the hot sugar-gelatin mixture into the whisked egg whites. The whites will be liquidy at first. Continue beating until the marshmallow mixture thickens enough to hold its shape, about 5 minutes; it will still be slightly warm.
Divide the marshmallow mixture between the two pans, smooth it as flat as you can with a spatula, and let it sit, uncovered, until it's springy and firm, 4 to 6 hours.
Using your fingers or a sharp knife, loosen the marshmallows from the sides of the pans. Dust a long sheet of wax paper with more of the cornstarch mixture. Flip the marshmallows onto the paper. Dust the surface with more of the cornstarch mixture and let the marshmallows sit about 2 hours.
With a sharp knife or scissors, cut the marshmallows into even strips about 11/2 inches wide and then into squares. The marshmallows probably won't stick to the knife or scissors, but if they do, try oiling the blade.
Makes about 11/2 pounds or 32 marshmallows.


This article was published on Wednesday, December 6, 2000