Line a 13 x 9 pan with waxed paper and spray it with cooking spray. Set pan aside. In a large bowl, sprinkle gelatin over 1/2 cup of water- set aside.
In a heavy saucepan, stir together remaining 1/4 cup of water, 1 3/4 cups of sugar, and the corn syrup until combined. Bring to a boil over medium heat.l Using a candy thermometer, cook without stiring until it reaches 260 degrees. Remove from heat, pour over gelatin and stir well to combine.
Meanwhile, in a mixing bowl, beat egg whites, vanilla, and salt with an electric mixer on high until foamy. Gradually add remaining 1/4 cup of sugar until stiff peak forms. With mixer running on high speed, gradually add gelatin mix to egg white mix, beating for 5 to 7 minutes until thick. Quickly spread into prepared pan. Coat another piece of waxed paper with spray and place coated side down. Chill at least 5 hours.
In a baggie, combine powdered sugar and cornstarch; sprinkle about 1/4 mix onto a cutting board. Remove wax paper and invert onto cutting board. Remove the other piece of waxed paper. Cut into squares and add to powdered sugar bag a little at a time. Give it a toss to coat. I also use kitchen scissors to cut my marshmellows. Store in an airtight container.
Originally Submitted
12/22/2010
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