Homemade Marshmallows

Directions

1. 1
   First sift the cornstarch and confectioners' sugar together.
2. 2
   Grease an 8 inch square pan with flavorless oil, such as canola.
3. 3
   Line the bottom with parchment paper.
4. 4
   Alternately, add a tablespoon of the cornstarch mixture to the pan, and toss it around so the pan is thoroughly coated.
5. 5
   Whisk the egg whites in the bowl of an electric mixer until they form soft peaks.
6. 6
   Pour 1/4 cup of the hot water into a small bowl, and sprinkle the gelatin on top.
7. 7
   Stir and leave in a warm spot until the gelatin has dissolved.
8. 8
   It will look clear rather than grainy.
9. 9
   If it sets, simply reheat it by standing it in a dish of hot water.
10. 10
    In a medium frying pan with a heavy base, mix the remaining 1/4 cup of water and the superfine sugar.
11. 11
    Heat over a medium heat, and stir until the sugar begins to dissolve.
12. 12
    When the water looks completely clear, stir in the corn syrup, the liquefied gelatin and the vanilla extract; it will be a creamy white color.
13. 13
    Now with the electric mixer running, pour this mixture into the egg whites and beat for another 15 minutes, or until the mixture is pure white and very stiff.
14. 14
    Turn into the prepared pan, smooth it out as best you can with a spatula, and sift about 1 tablespoon of the cornstarch mixture on top.
15. 15
    Let it set for about 2 hours.
16. 16
    Sprinkle the remaining cornstarch mixture on a clean cutting board.
17. 17
    Using a wet knife, cut the marshmallow mixture in 2-inch squares, and ease them out of the pan onto the cutting board.
18. 18
    Cut each square into four equally sized pieces, and toss them in the cornstarch mixture until they are dusted on all sides.
19. 19
    Let them sit on a wire cooling rack or something similar to dry them out for another couple of hours.
20. 20
    Store in an airtight container.