I adapted this recipe from several different recipes that I found on the Internet. If you’ve never had fresh homemade marshmallows, here’s your chance. These marshmallows are so delicious and decadent that you’ll never want store purchased ones again!
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
3 egg whites, room temperature
2 teaspoons vanilla extract
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.
In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.
In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved.
Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.
Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, and nearly tripled in volume.
In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top.
Refrigerate marshmallow, uncovered, until firm (at least 3 hours).
Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.
NOTE: To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1-inch strips. Soft additional powdered sugar over the tops if necessary.
Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.
NOTE: For a delicious treat, coat marshmallow squares with melted chocolate.
Makes about 80 marshmallows.