Show #307

A real treat…nothing like what you buy in the store

Ingredients:

Powdered sugar

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

1/2 cup cold water

2 cups beet sugar, or similar

1/2 cup light corn syrup

1/2 cup hot water

1/4 teaspoon sea salt

3 egg whites, preferably organic at room temperature

2 teaspoons vanilla extract, pure

Directions:

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with a bit of the powdered sugar.

In the large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.

In a large, heavy saucepan, cook the beet sugar, light corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved.

Increase the heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring (to much unwanted agitation from spoons, whisks and the like can possibly cause the sugar to seize resulting in large sugar grains rendering the mixture unusable), until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat. It is extremely important to achieve this temperature, if you don't the sugar won't be able to "hold" everything together.

Very carefully pour the hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, relatively cool and nearly tripled in volume.

In another mixing bowl beat the egg whites until they just hold stiff peaks. Add the vanilla and mix to incorporate.

Gently fold the the egg white mixture into the sugar and gelatin mixture until thoroughly combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top. Refrigerate the marshmallows, uncovered, until firm (at least 3 hours).

Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, (treated with vegetable oil or pan spray for easy trimming) cut marshmallow into roughly 1-inch cubes.

Sift additional powdered sugar over the tops if necessary. Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.