Marshmallows
This recipe will show you how to make delicious and fluffy marshmallows. You'll need some oil and confectioners' sugar to get started.
Ingredients
Instructions
Oil the bottom and sides of a baking pan, dust with confectioners' sugar, and set aside.
In a large bowl, sprinkle gelatin over cold water and let it sit to soften.
In a pot, cook sugar, corn syrup, hot water and salt over low heat, stirring, until the sugar dissolves. Increase the heat to medium and let the mixture boil without stirring until it reaches a temperature of 240º F. Remove the pot from the heat and pour the sugar mixture over the gelatin mixture, stirring until the gelatin dissolves.
To make marshmallows, beat the mixture on high speed with an electric mixer until it becomes thick and white. Then, beat in the whites and vanilla until just combined. Pour the mixture into a baking pan and sprinkle 1/4 cup of confectioners' sugar over it. Chill the marshmallow, uncovered, until it becomes firm, at least 3 hours, no more than 1 day.
Rut a knife around the edges of the pan and then invert it onto a large cutting board. Lift the pan a little to loosen the marshmallow with your fingers and let it drop onto the cutting board. Trim the edges of the marshmallow with a large knife and cut it into 1-inch cubes. Sift confectioners' sugar into a large bowl and add the marshmallows in batches, tossing to evenly coat.
Notes
Use a 13x9x2 inch rectangular baking pan.
3 1/2 envelopes of gelatin equal 2 tablespoons + 2 teaspoons of powdered gelatin.
The volume will nearly triple when beating.
The egg whites should be beaten until they hold stiff peaks. Adding a pinch of salt to the whites before beating them will help to hold the stiff peaks for longer.
The marshmallows will keep in an airtight container at cool room temperature for 1 week.
Source
North American cuisine.