Christmas Marshmallows

Name: Christmas Marshmallows
Ingredients: 2 cups granulated sugar; 1/2 cup light corn syrup; 1/2 cup hot tap water; 1/4 teaspoon salt; 3 1/2 envelopes (or 2 T plus 2 1/2 t) unflavored gelatin; 1/2 cup cold water; 2 large egg whites*; 1-1/2 teaspoons vanilla; *if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions; Sift together:; 1 cup confectioners' sugar; 1 cup corn starch; 3-4 candy canes, powdered in blender.; Oil bottom and sides of a 9 x 13 x 2 rectangular metal baking pan and dust bottom and sides with confectioners' sugar blend. You can also line with parchment paper, dusting bottom only.

14 ingredients

1 steps

Ingredients

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot tap water
1/4 teaspoon salt
3 1/2 envelopes (or 2 T plus 2 1/2 t) unflavored gelatin
1/2 cup cold water
2 large egg whites*
1-1/2 teaspoons vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions
Sift together:
1 cup confectioners' sugar
1 cup corn starch
3-4 candy canes, powdered in blender.
Oil bottom and sides of a 9 x 13 x 2 rectangular metal baking pan and dust bottom and sides with confectioners' sugar blend. You can also line with parchment paper, dusting bottom only.

Directions

1

{"0":"First, in a large bowl, or in bowl of a standing electric mixer, sprinkle gelatin over cold water and let stand to soften. (add an extra tsp of water if necessary to wet all gelatin)","2":"In a 3-quart heavy saucepan combine granulated sugar, corn syrup, hot water, and salt over low heat, stir to combine then increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240\u00b0F, 10-12 minutes.","4":"As sugar mixture comes close to temperature: In a medium bowl, beat egg whites (or reconstituted powdered whites) until they hold stiff peaks.","6":"Remove pan from heat and pour sugar mixture over gelatin mixture. Stir until gelatin is dissolved. Removing any un-dissolved bits before whipping.","8":"Beat sugar and gelatin mixture on high speed until white, thick, and nearly tripled in volume, about 5 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Be careful this taffy-like mixture doesn't take over your hand mixer!","10":"Beat whites and vanilla into sugar mixture until just combined. Pour mixture into prepared baking pan and sift 1\/4 cup confectioners' sugar blend evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours.","12":"Run a thin knife around edges of pan and invert onto a large cutting board. Lifting up 1 corner of inverted pan loosen marshmallow with fingers and let drop onto cutting board. With a pizza cutter (or large knife) trim edges and cut marshmallow into generous 1-inch cubes. Sift remaining confectioners' sugar blend in large bowl and add marshmallows in batches, tossing to evenly coat.","14":"Marshmallows keep in an airtight container at cool room temperature 1-2 weeks."}