You thought I was kidding, right?
You will need an electric mixer–trust me. You will also need a candy thermometer. Better than store bought marshmallows. Don’t believe me? Try it yourself.
1.) In a medium sized saucepan, attach a candy thermometer and mix together 2 cups white sugar, 1 Tablespoon corn syrup, and 3/4 cup water over medium-medium high heat. The mixture needs to be occasionally stirred until it reaches 250-260 F, which will take ten to fifteen minutes.
2.) While waiting for the sugar mixture to come to temperature, take a small saucepan and add 3/4 cup water and sprinkle with 4 Tablespoons (4 packets) of unflavored gelatin. Allow to sit until the gelatin mixture is completely translucent (5 minutes). Turn heat to med and allow to heat until gelatin is clear. If you want to add any special flavors or colors, now is your time. I suggest either 1 T vanilla or peppermint to taste. Take gelatin mixture off heat and set in warm place. Likely, you’ll still be waiting for the sugar mixture to come to temp.
3.) Take two egg whites and beat in metal bowl (stand mixer works wonders) until the whites reach a soft peak stage. You will know they have reached the soft peak stage b/c they will quickly fold over when attempting to make a peak. Stop beating whites when they have reached this stage, even if the sugar mixture has not come to temp.
4.) When the sugar mixture comes to temp, remove from heat and carefully add the gelatin mixture. Caution, the mixture will bubble up, so I recommend adding the gelatin mixture in thirds. Whisk together.
5.) Still using the whisk attachment, turn electric mixer to Low and and slowly, slowly add the sugar/gelatin mixture in a thin stream. Be careful as the sugar mixture will be very hot. Once the sugar/gelatin mixture is all added to the egg whites, turn the mixer up as high as it will go without splattering everywhere. Mix until the marshmallow has thickened to the correct consistency (5-12 minutes, depending on your mixer).
6.) Immediately transfer to a well confectioners/powdered sugar coated 9 x 13 inch pan. Use rubber spatula to spread evenly. Allow to set for 2-4 hours or until set. Turn pan upside down and transfer marshmallow out of pan and onto well confectioners sugar dusted surface. Cut into squares or other shapes and powder each side with more confectioners sugar. Will store for one week if you don’t eat them all before then.
I suggest dipping marshmallows in melted chocolate and then coating with crushed graham crackers.
Makes 36 marshmallows.