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Homemade Marshmallow Squares

Homemade Marshmallow Squares

Makes 80 Squares



2 cups granulated sugar

1 tbsp light corn syrup or glucose

¾ cup water

2 Tbsp unflavored gelatin bloom in

¾ cup of cold water

1 tbsp vanilla paste

2 egg whites

¼ tsp salt

1/3 cup sifted powdered sugar, for dusting

1/3 cup cornstarch, for dusting



Combine the cornstarch and powdered sugar in a small bowl.

Prepare a 9x15 pan by spraying it with nonstick cooking spray, and sprinkle a generous dusting of the sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.

Combine the granulated sugar, corn syrup, and ¾ cup water in a large pot over medium heat. Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Continue boiling until mixture reaches 265 degrees (hard-ball stage).

In a small saucepan, combine the bloom gelatin with the vanilla paste. Stir until melted. Let the gelatin sit for 5 minutes to cool.

While the sugar syrup is boiling and the gelatin is softening, place the egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites with salt. Beat them until they hold firm peaks. Carefully whisk the gelatin mixture into the sugar syrup. This mixture now needs to be poured slowly into the egg whites. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high. Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 10-15 minutes.

Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow. Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan and flip it facedown on the prepared surface and dust the top of the candy with more sugar/starch.

Spray a large, sharp chef's knife with nonstick cooking spray. Cut the marshmallow block into small 1 squares or whatever size marshmallows you desire. You can also use sharp scissors. Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky.

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