Homeade Marshmallows

Homeade Marshmallows

1 c confectioners sugar
3 1/2 envelopes unflavored gelatin
1 c cold water, divided
2 c sugar
1/2 c light corn syrup
1/4 tsp salt
2 large egg whites
1 T vanilla extract

Oil the bottom of a 9x13 pan and dust with confectioners sugar.

Sprinkle gelatin over 1/2 c cold water and let it stand to soften.

In a 3 quart saucepan cook sugar, corn syrup, and 1/2 c cold water and salt over low heat with a wooden spoon until sugar dissolves. Increase heat to moderate and boil mixture without stirring until candy thermometer reaches 240 degrees for 12 minutes. Remove from heat and pour over gelatin mixture. Stirring until gelatin is dissolved.
Beat with a mixer on high until white, thick, and tripled in volume (6-10 minutes).

In a seperate bowl and clean beaters beat egg whites until they hold stiff peaks. Add in vanilla and sugar mixture until just combined. Pour mixture into pan sift 1/4 cup confectioners sugar over the top. Chill uncovered until firm (at least 3 hrs up to 1 day).

Run a thin knife around edges and invert pan over a cutting board. With a large knife or well oiled pizza cutter cut into one inch cubes. Sift remaining confectioners sugar onto pan, roll marshmallows into sugar, shake off excess and store in air tight container up to one week.