Ingredients for Marvellous Marshmallows
- 1/2 cup (120ml) cold water
- 3 tablespoons (7g) unflavored powdered gelatin
- Granulated Sugar
- White Corn Syrup
- Vanilla Extract
- Salt
- 1 cup (120g) powdered sugar, for dusting
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How to Make Marvellous Marshmallows
- In a small saucepan, combine 1/2 cup (120ml) cold water and 3 tablespoons (7g) powdered gelatin. Let stand for 10 minutes to bloom.
- Add 1 1/2 cups (300g) granulated sugar to the gelatin mixture. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is clear. Do not boil.
- In a clean, dry bowl of a stand mixer, beat 2 large egg whites with 1/4 teaspoon salt until soft peaks form.
- With the mixer running on medium speed, slowly pour in the warm gelatin mixture. Increase speed to medium-high and beat for 10-15 minutes, until the mixture is thick, glossy, and holds stiff peaks. Add 1/2 cup (120ml) light corn syrup and 1 teaspoon vanilla extract during the last 2 minutes of beating.
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the marshmallows out later.
- Dust the parchment paper generously with powdered sugar.
- Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula.
- Dust the top of the marshmallows with more powdered sugar.
- Let the marshmallows set at room temperature for at least 4-6 hours, or overnight. Do not refrigerate.
- Once set, use a sharp knife dipped in hot water to cut the marshmallows into squares. Dust with additional powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
0g
Carbs
5g
