Marshmallows

• About 1 cup (125 g / 4.4 oz) confectioners' sugar
• 3 ½ envelopes (2 tbsp plus 2 ½ tsp) unflavored powdered gelatin
• ½ cup (125 ml / 4.2 oz) cold water
• 2 cups (450 g / 16 oz) white granulated sugar
• ½ cup (160 g / 5.6 oz) light corn syrup
• ½ cup (125 ml / 4.2 oz) hot water (about 115°F / 46.1°C)
• ¼ tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• ½ cup (125 ml / 4.2 fl oz) vegetable oil

Ingredients for 14 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Oil the bottom and sides of a rectangular metal baking pan, and dust the bottom and sides with some confectioners' sugar.

2. 2

   In bowl of standing electric mixer or in a large bowl, sprinkle gelatin over cold water and let stand to soften.

   Mixer
3. 3

   In a 3 quart (2.8 L) heavy saucepan, cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

   Stovetop
4. 4

   Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

   Stovetop
5. 5

   Using a standing or a hand-held electric mixer, whip mixture on high speed until white, thick and nearly tripled in volume (about 6–10 minutes).

   Mixer
6. 6

   In a large bowl with cleaned beaters, whip whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined.

7. 7

   Pour mixture into baking pan and sift ¼ cup confectioners' sugar evenly over top. Cool marshmallow, uncovered, until firm (at least 3 hours and up to 1 day).

8. 8

   Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board.

9. 9

   With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.