My friends are beginning to worry. My family is grows more concerned each time they hear the mixer running. They long to call someone for help but all that comes out of their mouths is nommmmummm because they are stuffed with fluffy marshmallows. I made the first batch of marshmallows a few months ago and now I can’t stop. I am even turning others on to my obsession by sharing the recipe. The vanilla marshmallows were ever so tasty but then came pink swirled peppermint, followed by mocha,chocolate-dipped, zesty lemon and orange, cocoa, marshmallow cream, mallomar-like cookies, marshmallows shaped like ducks and pigs, and geese, and for Valentine’s Day tart and sweet raspberry marshmallow hearts.
There are many recipes available in books and on-line for basic marshmallows but I was interested in making the type that uses egg whites and I wanted to try to make them without corn syrup. I tried substituting golden syrup, which is made from cane sugar, and it worked perfectly. I share the recipe below but I warn you; yo may not be able to stop making them…
Lightly spray a 9×13 pan with cooking spray and set aside.
Place 2 cups sugar, 3/4 cup water, and 1 tablespoon golden syrup in a heavy bottom pan. Heat gently and stir until the sugar is dissolved. Raise heat to medium and stop stirring. Place a candy thermometer in the pan and heat to 255 degrees.
In the top of a double boiler (or a bowl over a pot of water), pour 3/4 cup water. Sprinkle the contents of four envelopes of unflavored gelatin over the water and allow to stand for a few minutes. Heat until the gelatin liquefies.
In a stand mixer, beat 2 egg whites with 1/8 teaspoon cream of tartar until stiff but not dry
Once the sugar syrup reaches 255 degrees, combine the warm gelatin mixture with the hot sugar syrup and pour into the beaten egg whites while beating on high. Add 1 tablespoon vanilla extract. Beat for about 10 minutes until the mixture begins to get very thick. Pour mixture into the prepared pan and allow to stand at room temperature for at least three hours.
Mix 1/2 cup of confectionery sugar with 3 tablespoons corn starch. Dust a cutting board with the mix and turn marshmallows out onto the board. Cut in strips with a sharp knife or pizza cutter and dust each cut side with the sugar and corn starch mix. Cut the strips into pieces and dust the cut sides. Store in an air tight container.