Emily's Famous Marshmallows

Recipe View Generously dust a 9x9 inch square baking dish with confectioners' sugar, ensuring the bottom and sides are fully coated. (Prep time: 5 minutes)

Recipe View In a medium saucepan, combine the granulated sugar, corn syrup, and 3/4 cup of water. Cook over medium-high heat, stirring constantly until the sugar dissolves. Continue cooking, without stirring, until the mixture reaches 250-265°F (121-129°C) on a candy thermometer, or until a small amount of syrup dropped into a cup of cold water forms a firm, but pliable ball. (Cook time: 15-20 minutes)

Recipe View While the syrup is heating, place the remaining 1/2 cup of water in the bowl of a stand mixer and sprinkle the gelatin over the surface. Let it soften for 5-10 minutes. Once the syrup reaches the correct temperature, turn the mixer on low and slowly pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until the mixture is thick, glossy, and has tripled in volume. (Mixing time: 8-10 minutes)

Recipe View In a separate, clean bowl, whip the egg whites to soft peaks. Gradually add the whipped egg whites to the gelatin mixture, continuing to beat on high speed until stiff, glossy peaks form. Gently fold in the vanilla extract. (Mixing time: 3-5 minutes)

Recipe View Pour the marshmallow mixture into the prepared pan and spread evenly. Let it set uncovered at room temperature for at least 8 hours, or preferably overnight, to fully firm up. (Set time: 8+ hours)

Recipe View Once set, loosen the edges of the marshmallow from the pan with a knife. Turn the marshmallow out onto a cutting board dusted with confectioners' sugar. Cut into squares and toss each square in confectioners' sugar to coat. (Cutting time: 15 minutes)