1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup (light or dark works fine)
2/3 cup of water
2 packets of unflavored gelatin (about 2 tablespoons)
1 egg white
Powdered sugar, if desired
In a small saute pan, heat sugar, vanilla, corn syrup and 1/3 cup of water
on high heat. Stir until sugar is dissolved, then stop stirring. Heat the
mixture until it reaches 240 degrees using a candy thermometer, about 8
While the mixture is heating, dissolve the gelatin into the remaining 1/3
cup of water. Also, in a large mixing bowl, whip the egg white to soft
Once the mixture has reached 240 degrees, pour it into the gelatin and water
(you can do this in a medium-sized, heatproof bowl) and stir to combine.
Allow to cool for about 3-4 minutes, and then pour the gelatin/sugar mixture
in a slow stream into the whipped egg white, whipping constantly to
incorporate. (This is pretty much impossible to do by hand, you need a hand
mixer or a stand mixer, because the gelatin will start to set and get really
stiff and difficult to whip).
Whip the mixture until stiff peaks form. Pour into a prepared tray lined
with parchment paper or powdered sugar, and refrigerate for about 2 hours.
Remove from the fridge and cut the marshmallows into squares (or other
shapes). Roll them in powdered sugar, if desired, and serve!
Makes about 20 marshmallows.