MARSHMALLOWS

Ingredients

• Nonstick cooking spray

• 2 tablespoons plus 1/2 teaspoon unflavored gelatin

• 2 cups sugar

• 1/2 cup light corn syrup

• 1/2 cup hot water

• 1/4 teaspoon salt

• 2 large egg whites

• 1/2 teaspoon pure vanilla extract

• 1 cup cornstarch

Directions

1.Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.

2.In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 238-240 degrees on a candy thermometer. Remove from heat, add gelatin mixture and set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.

4. Transfer marshmallow mixture quickly to a prepared baking dish and spread evenly. (I use a half sheet pan) Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.

5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.

Makes about 30 marshmallows.