Spring Forward! Daylight Saving Time begins Sunday, March 10th.

Remember to set your clocks ahead one hour!
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Marshmallows

Just Marshmallows framedlogo'd

Courtesy of Chef David Lebovitz: www.davidlebovitz.com

Print

Marshmallows

Ingredients

Scale

2 envelopes powdered gelatin

1/2 cup + 1/3 cup cold water

1 cup sugar

1/3 cup light corn syrup

4 egg whites

pinch of salt

2 teaspoons Rain’s Choice pure Vanilla Extract

Instructions

In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

In a saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches between 210 and 220 degrees, increase the speed of the mixer and beat the whites until they are thick and fluffy (do not overbeat).

When the syrup reaches 245 degrees, while the mixer is whipping, pour the syrup into the whites. Pour so that the syrup does not fall on the whip, otherwise much of the syrup will splatter onto the sides of the bowl, not into the egg whites.

Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve (it should be hot enough from the syrup to dissolve it). Pour the liquified gelatin into the whites as they are whipping. Add the vanilla and continue to whip for 5 minutes.

Dust a baking sheet evenly and completely with cornstarch (I use a sifter for best results). Use a spatula to spread the marshmallows in an even layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Use a sharp knife or scissors to cut the marshmallows into pieces and toss in the powdered sugar and cornstarch mixture. Put the marshmallows in a colander or strainer and shake off the excess cornstarch mixture. (If they are too sticky, spray the knife with cooking spray, or dip it in hot water.)

Makes one baking sheet

Notes

Store in an airtight container for up to 2 weeks.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Look Delicious?

Pin it for the world to see!

Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”