Marshmallows II

this is a revised (and dare i say better) version of my homemade marshmallows. really the only difference it that i used a bit of powdered egg whites to really lighten them up - you know because marshmallows are known for being so heavy and dense. i have this problem that i feel like i always have to cover marshmallows in chocolate to complete the treat but don't let my addition to the black gold fool you. these babies are just as scrumptious as they are and don't even ask about the hot chocolate you can make with these!

2 envelopes gelatin

1/2c cold water

1c sugar

1/4c light corn syrup

pinch salt

2 tsp powdered egg whites + 2 tbs water

1tbs vanilla

powdered sugar

*lightly grease (with spray) a 8x8 pan, evenly dust with powered sugar

*in a small bowl beat together the powdered egg white and water, continue to beat until you get soft peaks. set aside.

*in a medium sized bowl combine the gelatin and 1/4c of the cold water, let sit about 5 minutes

*meanwhile in a sauce pan bring the sugar and remaining 1/4c water to a boil over medium high heat

*insert a candy thermometer and let the boiling mixture come to 240F

*once it has reached 24oF immediately take off the heat, with your mixer running slowly begin to pour in the boiling mixture

*continue to beat for about 10-11 minutes (will begin to look more like "fluff")

*beat in the egg whites and vanilla for another minute or two

*pour the thick mixture (very thick) into the prepared pan and sprinkle about 3 tbs - 1/4c powdered sugar over the top .

*let set, covered with plastic at room temp for at least 4-5 hours

*when ready turn out the -now cube- of marshmallow and with a pizza cutter slice into desired sized squares. I used small round cookie cutters but you can do as you please.

*toss all cut pieces with more powdered sugar to make sure they don't all stick together. will keep for weeks in airtight container.