Marshmallows

By smclane

Ingredients

• 2 envelopes unflavored gelatin
• 1 cup sugar
• 1 cup corn syrup
• 1 egg white
• 1/2 teaspoon vanilla
• water

Preparation

Step 1

Soften gelatin in 1/2 cup cold water. Combine sugar, corn syrup, and 1/3 cup water in heavy sauce pan.

Cook to soft ball stage (240°F). Stir only until sugar dissolves. Stir in gelatin until dissolved. Let stand for 10 minutes.

Beat egg whites to stiff peaks, slowly add syrup. Add vanilla. Whip until mixture is less glossy and forms peaks. Pour into jelly roll pan lined with flour. Cool. Cut into pieces and dip in chocolate.


NOTE:
For fluffier marshmallows, use 3/4 cup water instead of 1/3 cup, and use 2 egg whites whipped to stiff peaks instead of 1.