1/2 cup hot water (You want it to be around 115°F, which takes about 15 seconds in the microwave. )
1/4 teaspoon salt
2 large egg whites (or meringue powder reconstituted according to the manufacturer’s directions)
2 teaspoons to 1 tablespoon vanilla extract
Instructions
Lightly spray a 13- by 9- by 2-inch rectangular metal baking pan with nonstick spray, and dust it (bottom and sides) with a little confectioner’s sugar. (If you don’t have a pan that size, it’s fine to use a 10-inch square pan.)
Grab the bowl of your standing electric mixer (or just a large bowl, if you’re using a hand mixer), and pour in the cold water. Sprinkle the gelatin over the water, and set it aside to soften.
Set a large saucepan on the stove, and add the granulated sugar, corn syrup, hot water and salt. Cook the mixture over low heat, stirring it with a wooden spoon, until the sugar is dissolved.
Turn up the heat to medium, and bring the mixture to a boil (without stirring it!) until your candy thermometer reads 240°F. This will take about 12 minutes.
Take the pan off the stove, and pour the sugar mixture over the gelatin mixture from Step 2. Stir it until the gelatin is dissolved.
Using an electric mixer (standing or hand-held), beat the mixture on high speed until it’s bright white, thick and nearly tripled in volume. (This will take about 6 minutes if you’re using a standing mixer or 10 minutes with a hand-held.)
Grab a separate bowl and a set of clean beaters or a whisk, and beat your egg whites until they just hold stiff peaks.
Add the egg whites and vanilla to the sugar mixture, and beat them until they’re just combined.
Pour the mixture into your prepared pan.
Sift 1/4 cup of confectioner’s sugar over the top of the marshmallow.
Pop the pan into the refrigerator, and let the mixture chill, uncovered, until it’s firm. This will take at least at least 3 hours, but you can leave it in the fridge for up to 24.
Take a thin knife, and run it around all four edges of the pan. Turn the pan upside-down onto a large cutting board. Then lift up a corner of the pan, and use your fingers or a knife to loosen up the marshmallow block so that it falls onto the board.
Then take the knife or a bench scraper, and cut the marshmallow into 1-inch cubes. Sift the rest of your original cup of confectioner’s sugar into a large bowl, and add the marshmallows in batches, tossing them to evenly coat them in sugar.
Originally Submitted
10/31/2012
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