INGREDIENTS:
1/2 cup white sugar
1 tsp vanilla extract
1 tsp corn syrup (light or dark works fine)
2/3 cup of water
2 packets of unflavored gelatin (about 2 tbsp)
1 egg white
Powdered sugar, if desired
DIRECTIONS:
In a small saute pan, heat sugar, vanilla, corn syrup and 1/3 cup of water on high heat. Stir until sugar is dissolved, then stop stirring. Heat the mixture until it reaches 240 degrees using a candy thermometer, about 8 minutes.
While the mixture is heating, dissolve the gelatin into the remaining 1/3 cup of water. Also, in a large mixing bowl, whip the egg white to soft peaks.
Once the mixture has reached 240 degrees, pour it into the gelatin and water (you can do this in a medium-sized, heatproof bowl) and stir to combine. Allow to cool for about 3-4 minutes, and then pour the gelatin/sugar mixture in a slow stream into the whipped egg white, whipping constantly to incorporate. (This is pretty much impossible to do by hand, you need a hand mixer or a stand mixer, because the gelatin will start to set and get really stiff and difficult to whip).
Whip the mixture until stiff peaks form. Pour into a prepared tray lined with parchment paper or powdered sugar, and refrigerate for about 2 hours. Remove from the fridge and cut the marshmallows into squares (or other shapes). Roll them in powdered sugar, if desired, and serve!
Makes about 20 marshmallows.
(see original recipe here)
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