These home-made marshmallows are so light tasting and easy to make… you’ll never buy them at the stare ever again!
Icing sugar, for dusting
1 cup water
3 packets (3 tablespoons) unflavoured gelatine
1½ cups sugar
1 cup corn syrup
¼ teaspoon salt
1 tablespoon vanilla extract
2 egg whites
Place ½ cup of cold water and the gelatine in the bowl of an electric mixer with a whisk attachment. Let stand for 15 minutes.
In a heavy saucepan: combine the remaining water, sugar, corn syrup, salt and vanilla. Cook over medium-low heat, stirring, until sugar has dissolved.
Raise the heat to high and cook, without stirring, until a candy thermometer registers 240ºF. Just before this temperature is reached; add egg whites to the gelatine in the electric mixer and whip on high speed until stiff peaks form.
Reduce speed to low and slowly pour the hot sugar syrup into the mixing bowl.
Increase the speed to high and whip until the mixture has at least doubled becoming thick and fluffy about 12-15 minutes.
Prep an 8×8″ cake pan with butter, parchment & dust generously with icing sugar.
Pour the mixture into the cake pan and spread out evenly using a spatula. Dust the top with confectioners’ sugar and let it sit out overnight, uncovered, to dry. Cut into 1½” to 2″ squares.
Dust with icing sugar to fully coat.