Recipe by Michael Procopio
Yield: about 96 marshmallows
- 1 cup confectioners' sugar
- 3 1/2 envelopes (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
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- Oil bottom and sides of pan and dust bottom and sides with powdered sugar.
- In the bowl of a stand mixer (or, lacking a stand mixer, a plain old large bowl. [or, lacking and old bowl, a new one will do just as well]), sprinkle gelatin over cold water and let stand to soften. It will form a semi-solid gelatinous mass but don't worry, that's supposed to happen.
- 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 the mixture, without stirring, until a candy or digital thermometer registers 240 degrees F (about ten minutes). Remove pan from heat and pour the syrup over gelatin mixture, stirring until the gelatin is dissolved. At this stage, I found the whole mixture to smell of an unclean cow's ass. I suppose it was the gelatin.
- In a stand mixer, beat the sugar/gelatin mixture at high speed until white, thick and tripled in volume, about 6 minutes. If using a hand-held mixer, this should take about 10 minutes.
- In a large bowl, using clean beaters, beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 of powdered sugar evenly over the top. Place pan in refrigerator and chill, uncovered, until firm-- at least three hours and up to one day.
- Run a knife around edges of pan and invert onto a large cutting board. With fingers, loosen marshmallow and cut into desired shapes and sizes. Sift remaining powdered sugar into large bowl and add marshmallows in batches, tossing evenly to coat.
- Will keep for one week in an airtight container.