Instead of the typical 4th of July strawberry, blueberry and whipped cream dessert we decided to make our famous marshmallows. We usually only make them at Christmas time who says there are rules about white-ish desserts, it’s not like I was wearing white after Labor Day or anything.
You can make them white or add coloring. Add color either when mixing or use a skewer to drag color through them after you have put them in the pan but before chilling. Getting them out of the pan can be tricky, be patient and pull slowley if they give you trouble. Use clear vanilla to get bright white marshmallows, you can get it at a baking supply store.
Confectioners’ sugar or more for dusting
2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water about 115°F
1/4 tsp salt
2 egg whites (pasturized are ok to use)
1 tsp vanilla
Food coloring of choice.
1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal
baking pan (non stick works great) and dust bottom and sides with some confectioners’ sugar.
2. In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot
water, and salt over low heat, stirring with a wooden spoon, until
sugar is dissolved. Increase heat to medium and boil mixture,
without stirring, until a candy or digital thermometer registers
240°F about 12 minutes. Remove pan from heat and pour sugar mixture
over gelatin mixture, stirring until gelatin is dissolved.
4. With standing or a hand-held electric mixer beat mixture on high
speed until white, thick, and nearly tripled in volume, about 6
minutes if using standing mixer or about 10 minutes if using hand-held
mixer. (if making one color batch add color here)
5. In a large bowl with cleaned beaters beat whites (or
reconstituted powdered whites) until they just hold stiff peaks. Beat
whites and vanilla into sugar mixture by hand until just combined. Pour
mixture into baking pan (add color here for swirl effect) and sift 1/4 cup confectioners sugar evenly
over top. Chill marshmallow, uncovered, until firm, at least 3 hours,
and up to 1 day.
6. Run a thin knife around edges of pan and invert pan onto a large
cutting board. Lifting up 1 corner of inverted pan, with fingers
loosen marshmallow and let drop onto cutting board. With a large knife
trim edges of marshmallow and cut into small squares.
Shake confectioners sugar over the sticky edges, serve.
Keep them chilled overnight to retain freshness.