Marshmallows

2 envelopes (17g) powdered gelatin

1/2 cup (125ml) + 1/3 cup (80ml) cold water

1 cup (200g) sugar

1/3 cup (100g) light corn syrup

4 large egg whites (1/2 cup, 110g), at room temperature

Pinch of salt

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

Marshmallow powder:
One part corn starch (or potato starch) mixed with one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

In the bowl of an electric mixer with whisk attachment, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210°F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245°F, with the mixer running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Don’t wash the bowl – see next step!

Scrape the gelatin and water into the pan that you used for the syrup - there should still be residual heat left in the pan to dissolve the mixture.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, or until the mixture is feels completely cool when you touch the outside of the bowl.

Dust a baking sheet evenly and completely with a generous layer of the marshmallow powder; a sifter works well for this step.  Make sure there are absolutely no bare spots.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup of the marshmallow powder into a large bowl.

Dust the top of the marshmallows with some of the marshmallow powder. Use a pizza cutter or scissors (dusted as well with the marshmallow powder) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow powder. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool.

The marshmallows can be made up to one week in advance and stored in an airtight container.

Makes 25-50 marshmallows.

From David Lebovitz’s blog