- Line a 13x9-inch baking pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat plastic or paper with cooking spray. In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water.
- In a 2-quart heavy saucepan combine remaining 1/4 cup water, 1 3/4 cups of the granulated sugar, and the corn syrup. Bring to boiling over medium-high heat. Clip a candy thermometer to side of saucepan. Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, hard-ball stage (12 to 15 minutes total). Pour over gelatin mixture and stir well to combine (mixture will foam and bubble up).
- Meanwhile, in a large bowl beat next three ingredients (through salt) with a mixer on high until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. With mixer running on high, gradually add hot gelatin mixture to egg white mixture, beating for 5 to 7 minutes or until thick (consistency of thick, pourable cake batter). Quickly and gently spread mixture into prepared pan. Coat a sheet of plastic wrap with cooking spray; place, coated side down, over mixture in pan. Chill at least 5 hours or until firm.
- Stir together powdered sugar and cornstarch; sprinkle about one-fourth of the mixture onto a large cutting board. Remove top sheet of plastic wrap from marshmallows. Loosen and invert marshmallows onto prepared cutting board; remove plastic or paper. Sprinkle marshmallows with some of the remaining powdered sugar mixture; cut into about 1-inch squares. Place squares, about one-third at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and toss to coat.
From the Test Kitchen
Aquafaba is the liquid from canned chickpeas (one 15-ounce can yields approximately 1/3 cup of liquid). Using aquafaba instead of egg white products or pasteurized liquid egg whites makes these marshmallows vegan (as long you use vegan gelatin).
Prepare as directed, except sprinkle 1 1/2 cups toasted flaked coconut in the 13x9-inch pan after coating with cooking spray. Add 1/4 teaspoon coconut flavoring to egg whites with the vanilla. Sprinkle marshmallow mixture in pan with 1 1/2 cups additional toasted flaked coconut before chilling. Omit powdered sugar and cornstarch. After cutting into squares, shake marshmallows in bag with 1 1/4 cups additional toasted flaked coconut.
Per marshmallow: 62 cal, 2 g total fat (2 g sat. fat), 0 g trans fat, 0 mg chol., 37 mg sodium, 11 g carb., 0 g fiber, 1 g pro.
Exchanges: 1 Other Carbo., 0.5 fat
Orange Cream Marshmallows:
Prepare as directed, except add 1 envelope unsweetened orange-flavor soft drink mix to aquafaba with the vanilla.
Prepare as directed, except sift 1/4 cup unsweetened cocoa powder over stiffly beaten aquafaba in Step 3 and fold in gently before beating in hot gelatin mixture. Reduce powdered sugar to 1/2 cup and add 1/4 cup unsweetened cocoa powder to powdered sugar-cornstarch mixture. After cutting into squares, shake marshmallows in bag with powdered sugar-cocoa powder mixture.
Layer marshmallows between waxed paper or parchment paper in an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.
Buy a product that is only egg whites. If you cannot find pasteurized egg whites, you can use regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until a thermometer registers 160 degrees F. Place saucepan in a large bowl half-filled with ice water; stir 2 minutes to cool quickly.
Nutrition Facts (DIY Marshmallows)
- Per serving:
- 38 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 20 mg sodium ,
- 9 g carb. ,
- 0 g fiber ,
- 8 g sugar ,
- 0 g pro.