Homemade Marshmallows

Total Time: 18 mins Preparation Time: 18 mins

Ingredients

• 1 1/2 cups confectioners' sugar
• 1 1/2 cups cornstarch
• 8 (1/4 ounce) envelopes unflavored gelatin
• 4 cups sugar, divided into 3 2/3 cups and 1/3 cup
• 1/2 cup light corn syrup
• 8 egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla or 1 teaspoon almond extract
• 1 drop food coloring (optional)

Recipe

• 1 in bowl, whisk confectioners' sugar and cornstarch together. with a sieve, generously dust a jelly roll pan.
• 2 in a small heat-proof bowl, stir the gelatin into 1/2 cup water and let it soften 1 minute. melt it over a low heat.
• 3 in a fairly deep pot, combine 3 2/3 cups sugar and the corn syrup with 1 cup water. bring the mixture to a boil. heat the syrup to 266°f.
• 4 in a 6-quart bowl, whip egg whites until frothy and add cream of tartar. continue beating until soft peaks form.
• 5 gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
• 6 when the syrup reaches 266°f, add the gelatin to the syrup.
• 7 slowly pour hot syrup over the egg whites in a slow, steady stream. add flavoring or coloring if you are using it.
• 8 with a spatula, spread mixture on prepared sheet pan and smooth top. dust surface with some of remaining confectioner's sugar mixture. let the meringue cool completely, for a few hours.
• 9 using a chef's knife dipped in warm water (and wiped clean with a damp cloth between slices) cut marshmallows lengthwise into 1-inch strips. cut across to make cubes. work one section at a time and toss the cubes immediately in confectioner's sugar mixture.
• 10 shake marshmallow cubes in flat sieve to remove excess powder. to store, wrap finished marshmallows in plastic to avoid forming a crust skin.