Homemade Marshmallows

By devogirl

A 9-by-13-in. pan makes flat rectangles ideally sized for the Ultimate S'more, but you could also use a 9-inch square pan-the marshmallows will be thicker, though.
Sunset August 2011

Ingredients

• cooking-oil spray
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 3 large egg whites
• 2 envelopes unflavored gelatin
• 1 cup granulated sugar
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 9 x13 pan or a 9" square pan

Details

Servings 32
Preparation time 35mins
Cooking time 155mins
Adapted from myrecipes.com

Preparation

Step 1

1. Coat a 9- by 13-inch pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of mixture, tipping to coat. Set remaining cornstarch mixture aside.

2. Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.

3. Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240 degrees, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.

4. Pour about 3 tablespoons syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto inside of bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of bowl is completely cool, 5 to 7 minutes. Beat in vanilla.

5. Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tablespoons reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.

6. Toss marshmallows in bowl with remaining cornstarch mixture to coat.

Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.

Makes 32 marshmallows

Prep time: 35 minutes plus 2 hours to firm