Emily's Famous Marshmallows Recipe

Ingredients
<br>- 1 cup confectioners' sugar for dusting
<br>- 2 cups white sugar
<br>- 1 tablespoon light corn syrup
<br>- 1 1/4 cups water, divided
<br>- 4 tablespoons unflavored gelatin
<br>- 2 egg whites
<br>- 1 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Dust a 9x9 inch square dish generously with confectioners' sugar.
<br>step 2: In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water.  Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
<br>step 3: While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely.  Keep in a warm place until syrup has come to temperature.  Remove syrup from heat and whisk gelatin mixture into hot syrup.  Set aside.
<br>step 4: In a separate bowl, whip egg whites to soft peaks.  Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff.  Stir in vanilla.  Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
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Ingredients
- 1 cup confectioners' sugar for dusting
- 2 cups white sugar
- 1 tablespoon light corn syrup
- 1 1/4 cups water, divided
- 4 tablespoons unflavored gelatin
- 2 egg whites
- 1 teaspoon vanilla extract

Directions
step 1: Dust a 9x9 inch square dish generously with confectioners' sugar.
step 2: In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
step 3: While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
step 4: In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

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