- 1/2 cup/125 ml water
- 1 tbsp/15 ml gelatin
- 2 large egg whites
- Pinch salt
- 1/3 cup/80 ml water
- 1 cup/250 ml granulated sugar
- 3 tbsp/45 ml clear corn syrup
- 1 tsp/5 ml vanilla
- paste food colouring (optional)
- 2 cups/500 mlicing sugar
- mixed with 1/3 cup/80 ml cornstarch
Method: Place the 1/2 cup of water in a small saucepan and sprinkle the gelatin over the surface. Set aside.
Beat the egg whites in a stainless steel or copper bowl with a pinch of salt until stiff peaks form. Set aside.
In another small pan add the 1/3 cup of water, the granulated sugar and the corn syrup and boil without stirring until the mixture reaches 260 degrees on a candy thermometer.
While the syrup mixture is boiling place the gelatin mixture over low heat and warm through until gelatin dissolves. Add this to the boiled syrup quickly and carefully as it will steam as the water evaporates when it meets the syrup. Stir quickly and then, with your mixer running, add the syrup and water mixture to the egg whites in a slow and steady stream. Beat until it cools. Add vanilla and, if desired, at this point add paste food colouring.
While the mixer is beating the marshmallow, line a 7 x 9 or 9 x 9 inch pan with waxed or parchment paper. Oil the paper lightly and dust well with icing sugar. With an oiled spatula, spread the marshmallow into the pan and smooth the top.
Leave to set for two hours at room temperature.
When it feels springy and dry on the surface, cut into squares, or rounds with an oiled cutter.
Roll in icing sugar and cornstarch mix. Set aside to dry for another hour, ensuring the marshmallows do not touch one another.
Store covered in a dry place for up to seven days.
Yield: Approximately 24 standard marshmallows.
Note: Marshmallows could also be rolled in cocoa or coconut.