Homemade Marshmallows

These were really easy and rather tasty. I made one batch and they turned out great. I made a second batch, was distracted and messed up the amount of sugar...they were a flop but it was entirely me and not the recipe. I will make these again but I think there is room to jazz them up!

I really like this recipe because it does not call for corn syrup as many of them do.


Homemade Marshmallows
Recipe courtesy Tyler Florence
3 tablespoons (3 packets) powdered gelatin*
2 cups cold water
2 cups sugar
2 egg whites**
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan

In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.

In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.

Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
* We retested this recipe. It works best with 3 tablespoons gelatin. FN Kitchens
**RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

NOTES
-Next time I will try peppermint extract and swirl some red food coloring thorugh
-I wonder if you could not add a bit more gelatin and then add a small amount of a fruit puree
-Maybe I could roll them in toasted coconut
-Gotta watch what day you do these, as humdity is a factor.