Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large egg whites
- 1 tablespoon powdered gelatin
- 1/4 cup cold water (for gelatin)
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup cornstarch (for dusting)
Instructions
- Mix gelatin with 1/4 cup cold water and let it bloom for 5 minutes.
- In a saucepan, combine sugar, corn syrup, 1/4 cup water, and salt. Heat to 240°F (115°C).
- Whip egg whites until stiff peaks form.
- Slowly pour the hot syrup into the egg whites while mixing on low speed.
- Add the bloomed gelatin and vanilla extract. Whip until thick and fluffy.
- Pour the mixture into a greased pan dusted with powdered sugar and cornstarch.
- Let it set for 4 hours or overnight.
- Cut into squares and coat with more powdered sugar and cornstarch.
Notes
- Use a candy thermometer for accurate syrup temperature.
- Store marshmallows in an airtight container.
- Customize with food coloring or different extracts.
