Fluffy, Homemade Marshmallows

It's Friday night, I have no life so what's a girl to do except make some marshmallows? 

These little cloud-like pieces of heaven are a little tricky to make the first time because of one's desire to scrape the bowl thoroughly and to smooth out the top of the marshmallows once you pour them into the pan. If you can avoid these two very messy and futile impulses, marshmallows are really quite simple to make. 

They also roast up deliciously in my toaster oven to make yummy s'mores. 

Fluffy Homemade Marshmallows

Makes about 96 1-inch cubed marshmallows

1 cup confectioners’ sugar

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites or reconstituted powdered egg whites

1 tablespoon vanilla (and 2-3 drops of food coloring if desired)

Oil bottom and sides of a 13x9x2-inch rectangular baking pan and dust bottom and sides with confectioners’ sugar.

In bowl of a stand mixer sprinkle gelatin over 1/2 cup cold water, allow to stand to soften.

In a 3-quart heavy saucepan, over low heat cook sugar, corn syrup, second 1/2 cup of cold water, and salt, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium, bring mixture to a boil, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With stand mixer, beat mixture on high speed until thick, white, and nearly tripled in volume, about 6 minutes. Add in any desired food coloring while beating.

In separate medium bowl,, with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla  into sugar mixture until just combined. Pour mixture into baking pan. Sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow until firm, at least 3 hours or up to one day. 

Run a knife around edges of pan and invert onto a large cutting board. Using fingers, ease marshmallow onto cutting board. With a large knife cut marshmallow into one-inch cubes. Roll the cut marshmallows in remaining confectioners' sugar, shaking off the excess. 

Store marshmallows in an airtight container at cool room temperature for up to 1 week.