Ingredients:
8 105/304 Ounce(s) powdered sugar
3 1/2 envelopes unflavored gelatin
1/2 Cup(s) cold water
16 105/152 Ounce(s) sugar
1/2 Cup(s) light corn syrup
1/2 Cup(s) hot water; about 115*
87/2000 Ounce(s) salt
2 egg whites
1 Teaspoon(s) vanilla |
Directions: Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan
and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin
over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water,
and salt over low heat, stirring with a wooden spoon, until sugar is
dissolved. Increase heat to moderate and boil mixture, without stirring,
until a candy or digital thermometer registers 240F
., about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring
until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed
until white, thick, and nearly tripled in volume, about 6 minutes if using
standing mixer or about 10 minutes if using hand-held mixer. In a large
bowl with cleaned beaters beat whites (or reconstituted powdered whites)
until they just hold stiff peaks. Beat whites and vanilla into sugar
mixture until just combined. Pour mixture into baking pan and sift 1/4 cup
confectioners sugar evenly over top. Chill marshmallow, uncovered, until
firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow
and let drop onto cutting board. With a large knife trim edges of
marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining
confectioners' sugar into a large bowl and add marshmallows in batches,
tossing to evenly coat.
Marshmallows keep in an airtight container at cool room temperature 1 week.
Contributor: Gourmet December 1998
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