Confident Kitchen

So easy and so much better than store-bought.  Personally, I hate store-bought marshmallows and found that once again, making my own tastes so much more appealing than settling for factory-made.

Ingredients:

• 1/2 cup powdered sugar
• 2 packets unflavored gelatin
• 1/2 cup cold water, divided
• 1 cup regular sugar
• 1/4 cup light corn syrup
• 1/8 teaspoon salt
• 1 egg white
• 2 teaspoons vanilla
• vegetable oil

Directions:  In mixing bowl, combine 1/4 cup water and 2 packets gelatin.  Set aside.

Oil a 9×11 baking dish.  Sprinkle half of the powdered sugar over oil using a fine-mesh strainer.  Set aside.

In saucepan bring sugar, 1/4 cup water, corn syrup, and salt to a simmer.  Heat until candy thermometer reaches 240?, then pour over water/gelatin mixture.  Beat on high for 10 minutes or until mixture is white and fluffy.

Meanwhile, beat 1 egg white until it is white and forms stiff peaks.  I used my immersion blender with whisk attachment for this stage, but you can also use the electric stand mixer after first mixture is done.

Add egg whites and vanilla to gelatin mixture, beat to combine.  Pour into prepared baking dish.  Sprinkle the rest of the powdered sugar over mixture, then place dish in the fridge for 3 hours, minimum.

When marshmallows have set, slide a thin knife around the edges, then using your hands, pull out of the pan.  Cut into squares.  Store in air-tight container.

Recipe adapted from Smitten Kitchen