Marshmallows

Homemade Marshmallows (from here)

Notes: I made these today, and I fell in love. They are so soft and delicious. I reconstituted meringue powder (and beat them to stiff peaks by hand since the marshmallow mix was already in the Kitchen Aid). I think those are all the notes I had. I didn't have any other modifications. I did use vanilla extract as the recipe says.

Springy, Fluffy Marshmallows
Adapted from Gourmet, December 1998

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites (For each egg white you need in your recipe, use 2 level teaspoons powdered egg white plus 2 tablespoons of warm water.)
1 tablespoon vanilla

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.

1. Sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
2. In 3qt sauce pan, cook granulated sugar, corn syrup, and 1/2 cup of cold water and salt over low heat. Stir with wooden spoon until sugar is dissolved.
3. Increase heat to moderate and boil mixture without stirring until it reaches 240 (about 12 min)
4. Remove pan from heat and pour sugar mixture over gelatin, stirring until gelatin is dissolved.
5. Beat on high speed until white, thick, and nearly tripled in volume (about 6 min with stand mixer)
6. In a separate medium bowl, beat egg whites until they hold stiff peaks (I do this first and then put in a separate bowl since I only have one mixer and one mixer bowl.)
7. Beat whites and vanilla into sugar mixture.
8. Pour mixture info baking pan. (you won't get it all…most likely).
9. Sift 1/4 cup confectioners sugar evenly over top.
10. Chill uncovered until firm (at least 3 hours, up to 1 day)

Run a thin knife around edges of pan and invert onto a large cutting board. Cut into 1 inch cubes. An oiled pizza cutter works well here too. Sift remaining powdered sugar back into pan and roll cubes into it.

 Marshmallows keep in an airtight container at cool room temperature 1 week.