During the mixing process of the Gelatin and Sugar as it becomes thick, white and doubles in volume.
These marshmallows are really moist and taste amazing. These are so much better than store bought marshmallows. They make great Smore’s too. Dip these in sprinkles for any Holiday or Birthday Celebration 🙂
Let’s Get Cooking!
You will need:
2 cups of Sugar
1/2 cup of Corn Syrup
1 teaspoon of Pure Vanilla Extract
1 cup of Warm Water
4 Packets of Unfavored Gelatin
2 Egg Whites at room temperature
1/2 tsp of Cream of Tartar
Using an electric mixer, beat egg whites until stiff peaks form (about 2 minutes). Gradually add in the vanilla and cream of tartar while mixing. For best results use a stainless steal or glass bowl. Next, whisk the gelatin packets with a 1/2 cup of warm water and set aside. Next, heat corn syrup, 1/2 cup of warm water and sugar on medium to high heat in a cooking pot. Whisk continuously. Use a cooking thermometer and when the temperature of the sugar mixture reaches 240F, then transfer it to a mixing bowl. Quickly add the gelatin mixture and mix with an electric mixer on high for 4-5 minutes until the mixture turns white, thick and doubles in volume. Next, gently fold in the egg whites. Pour mixture into a well greased and floured square baking pan. Cover & Refrigerate for at least 2-3 hours. Slice and sprinkle with powdered sugar.
Tip: To flour a pan: rub the pan lightly with a oil or shortening (I add a little oil or shortening to a napkin and rub the pan with the napkin until well coated) and add 1-2 teaspoons of flour to the pan. Shake the flour all over the pan until it sticks to the oil or shortening and discard the excess flour.
Tip: To Remove Marshmallows from pan: Gently run a knife along the edges to loosen it from the pan.