are absurdly sweet. But I figure that marshmallows are supposed to be.
This recipe is adapted from about 40 recipes I found on the internet.
Some don't use egg whites. Some flavor the marshmallows with mint
extract. Look around a bit at other recipes to make sure this is the
one you want. The one good thing about making this recipe without egg
whites is that you won't be dealing with uncooked egg. But I tasted it
before and after the egg whites and decided they added a lightness that
I prefer. Just eat them within a week or store them in the fridge.
1. You must have a candy thermometer.
2. Don't attempt to whisk this by hand. Use a standing or handheld electric mixer.
3. Give your kids lots of measuring jobs early on because once the sugar is on the stove they need to stay across the kitchen.
1 tablespoon vegetable oil
1/2 cup powdered sugar for dusting pan AND for dusting the finished marshmallows
3 envelopes unflavored gelatin (2 tablespoons + 1 teaspoon)
1/2 cup room temperature water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water
big pinch of salt
2 egg whites
1/2 teaspoon salt
2 teaspoons vanilla and seeds from 1/2 vanilla pod
a medium-sized rectangular or square baking pan with straight sides (metal, ceramic,
or glass) lightly with oil. Add 1/4 cup powdered sugar and shake the
sugar around the pan around until entire inner surface is coated (same
way you would flour a cake pan). Turn pan upside down over sink and
smack out excess sugar.
Separate your eggs so that you have the whites ready. Set them aside.
Empty gelatin into your mixing bowl. Pour room temp water on top to and set aside. It will harden back up really fast. Don't worry because it will soften up again with the hot liquid.
Put granulated sugar, corn syrup, and warm water into a medium-sized saucepan and turn heat up high. Stir with a wooden spoon until the sugar dissolves. Turn down to medium heat. Boil without stirring until sugar syrup reaches around 240° degrees (this took 5 minutes one time and 10 the next—and once the temp accidentally reached 250° and it wasn't a big deal so don't stress). Remove from the heat. Pour syrup over the gelatin. Gently whisk mixture until the gelatin is completely dissolved. Whisk mixture using a standing or handheld electric mixer until the sugar syrup has tripled in size and is no longer hot—but still warm. This takes anywhere from 5-10 minutes depending on your mixer. Add vanilla and vanilla bean (or any other flavoring ) during the final minute. In a mixing bowl with clean and dry beaters whisk egg whites until frothy (about 30 seconds). Add salt. Keep whisking until peaks are firm. It's very easy to overbeat so don't walk away. Pour beaten whites onto whipped sugar syrup. I needed to use the mixer to combine them but you can try to do it by hand. Be warned. It can be a big sticky mess. But so much fun. Pour mixture into oiled/powdered sugared baking pan. Even out the top surface as much as you can. Using a powdered sugar shaker, a sifter, or a fine strainer, sift powdered sugar all over the top. Put uncovered in the fridge for a few hours if you want to cut it soon. Or leave it out room temp and you can probably cut it about 6 hours later.
You can loosen the sides with a knife and remove marshmallow loaf onto the counter. Or you can just cut pieces out of the pan as needed. I had no luck with a knife. Use scissors or shears to cut into any shape you want. Funky squares look pretty good. Put all cut marshmallows into a big bowl and sift over more powdered sugar and toss around with your hands until all sides are lightly coated. Store room temp for a few days in a bag or jar. Eat within a week or so or keep them in the fridge for a few weeks.
DASH AND BELLA