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Marshmallows are a light, spongy confection made primarily with sugar and gelatin, although some recipes contain egg whites.
Ingredients[edit | edit source]
- 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) 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
Procedure[edit | edit source]
- Oil the bottom and sides of a 13×9×2-inch (33×23×5.1-cm) rectangular metal baking pan, and dust the bottom and sides with some confectioners' sugar.
- In bowl of standing electric mixer or in a large bowl, sprinkle gelatin over cold water and let stand to soften.
- 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.
- Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 °F (116 °C), about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- 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).
- 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.
- 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).
- 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.
- 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.