Marshmallows

(from largomason’s recipe box)

Ingredients

  • about 1 cup confectioners’ sugar
  • 2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup hot water (about 115°F.)
  • 1/4 teaspoon salt
  • 2 Tablespoon plus 1 Teaspoon Meringue Powder
  • 4 Tablespoon Water
  • pinch of Cream of Tartar
  • 1 teaspoon vanilla bean paste

Directions

  1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

  2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

  3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

  4. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters mix meringue powder and the 4 tablespoons of water until they just hold stiff peaks. Beat whites, cream of tartar, and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

  5. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature one week.

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