Homemade Marshmallows
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
- 2 cups white sugar
- 1 Tbsp. light corn syrup
- 1¼ cups water, divided
- 4 Tbsp. or 1 oz. unflavored gelatin
- 2 egg whites
- 1 tsp. Sauer's Pure Vanilla Extract
- Powdered sugar for dusting
- Try Sauer's Strawberry Flavor and Red Food Color for a fun alternative
Preparation
1. Place a large piece of wax paper onto a cookie sheet or in a large baking dish. Sprinkle with a generous amount of powdered sugar and set aside.
2. In a medium saucepan, pour ¾ cup water, white sugar and corn syrup, then stir together. Continue stirring occasionally and cooking over medium-high heat until sugar has dissolved.
3. Clip a candy thermometer onto saucepan and cook syrup, without stirring, until it reaches 265°F.
4. While the syrup is cooking, place remaining ½ cup of water into small metal bowl placed on top of a saucepan of simmering water. Sprinkle gelatin over water in bowl and let dissolve.
5. Once the sugar syrup has reached temperature, remove from heat and slowly whisk in dissolved gelatin, then set aside. If you add the gelatin mixture too fast, the syrup will expand rapidly and overflow the pan.
6. Beat egg whites in a large bowl until soft peaks form.
7. While continuing to beat egg whites, very carefully and slowly pour the syrup-gelatin mixture into egg whites. Beat until the mixture is stiff.
8. Stir in vanilla extract. Pour mixture onto the prepared wax paper and let rest overnight.
9. Cut into desired shapes, such as squares, dust with additional powdered sugar and place in an air-tight container. Enjoy!
2. In a medium saucepan, pour ¾ cup water, white sugar and corn syrup, then stir together. Continue stirring occasionally and cooking over medium-high heat until sugar has dissolved.
3. Clip a candy thermometer onto saucepan and cook syrup, without stirring, until it reaches 265°F.
4. While the syrup is cooking, place remaining ½ cup of water into small metal bowl placed on top of a saucepan of simmering water. Sprinkle gelatin over water in bowl and let dissolve.
5. Once the sugar syrup has reached temperature, remove from heat and slowly whisk in dissolved gelatin, then set aside. If you add the gelatin mixture too fast, the syrup will expand rapidly and overflow the pan.
6. Beat egg whites in a large bowl until soft peaks form.
7. While continuing to beat egg whites, very carefully and slowly pour the syrup-gelatin mixture into egg whites. Beat until the mixture is stiff.
8. Stir in vanilla extract. Pour mixture onto the prepared wax paper and let rest overnight.
9. Cut into desired shapes, such as squares, dust with additional powdered sugar and place in an air-tight container. Enjoy!
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