Ingredients:
-1/4 cup cornstarch
- 1/2 cup confectioner's sugar
- 11 by 9 inch baking pan
- aluminum foil
- Canola oil for pan
- 1 1/2 tsp unflavored gelatin
- 1/4 tsp kosher salt
- 1/4 tsp Cream of Tartar
- 1 1/4 cups granulated sugar
- 1 tbsp light corn syrup
- 1 tsp pure vanilla extract
In a bowl, sift together the cornstarch and confectioner's sugar.
Line the pan with foil and lightly oil it. Sift 1/4 cup of the sugar mixture into the pan and tilt to cover all sides.
Dissolve the gelatin: Pour 1/2 cup water into the bowl of a stand mixer (unfortunately for me, I don't have one so I had to use a hand-held one). Sprinkle the gelatin over the water, whisk together and let stand for 5 mins to soften. Whisk in the salt and cream of tartar.
Put the whisk attachment on and beat on high speed until fluffy, 2-3 mins.
Put 1/2 cup of water into a saucepan. Stir in the granulated sugar and the corn syrup. Place over medium-high heat, bring to a boil and cook without stirring until the mixture turn pale tan, about 250 degrees F on a candy thermometer.
Turn the mixer on medium speed and drizzle the hot sugar syrup into the gelatin mixture, aiming between the side of the bowl and the beater. Be careful!
Increase to high speed and whip the mixture until it's white and thick, about 5 mins. Ad the vanilla and beat until the mixture cools, about 20 mins.
Increase to high speed and whip the mixture until it's white and thick, about 5 mins. Ad the vanilla and beat until the mixture cools, about 20 mins.
Pour into the prepared pan.
Dip a palette knife in cold water and smooth the surface.
Let a skin form on the surface, about 1 hour. Dust with 1/4 cup of the sugar mixture and let rest overnight at cool room temperature.
Line a pan with parchment paper and dust with the sugar mixture.
Cut the marshmallows into desired shapes. I used a pizza cutter and it worked wonders!
We were finally able to taste our marshmallows! We both loved them! They have nothing to do with their jet-puffed counterparts and I'd much rather eat my own marshmallows than the Kraft kind any day of the week! Mine may not be "jet-puffed" but they are most definitely fluffy!
Cover tightly and store at room temperature for up to 2 weeks.
Yes, I did have a marshmallow in my coffee! Delicious!
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