CopyCat Marshmallows

Let's Cook

1. Step 1.

   In a 3-quart heavy saucepan, combine the granulated sugar, corn syrup, hot water, and salt. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the mixture is clear, about 5 minutes.

2. Step 2.

   Increase the heat to moderate and bring the mixture to a boil. Continue boiling without stirring until a candy or digital thermometer registers 240°F (soft-ball stage), about 12 minutes. While the sugar mixture boils, prepare the gelatin mixture if not already done and set up your standing mixer or hand-held electric mixer with a large bowl.

3. Step 3.

   Remove the pan from the heat and carefully pour the hot sugar mixture over the gelatin mixture, stirring until the gelatin is completely dissolved.

4. Step 4.

   With a standing mixer or hand-held electric mixer, beat the mixture on high speed until it becomes white, thick, and nearly tripled in volume, about 6 minutes with a standing mixer or about 10 minutes with a hand-held mixer.

5. Step 5.

   While the sugar mixture is beating, in a large bowl with cleaned beaters, beat the egg whites (or reconstituted powdered whites) until they just hold stiff peaks.

6. Step 6.

   Add the beaten whites and vanilla to the sugar mixture and beat until just combined.

7. Step 7.

   Pour the marshmallow mixture into the prepared baking pan and sift 1/4 cup confectioners' sugar evenly over the top. Let the marshmallow chill, uncovered, until firm, at least 3 hours or up to 1 day.

8. Step 8.

   Run a thin knife around the edges of the pan to loosen the marshmallow, then invert the pan onto a large cutting board. Lift up one corner of the inverted pan and, using your fingers, gently loosen the marshmallow and let it drop onto the cutting board.

9. Step 9.

   With a large knife, trim the edges of the marshmallow and cut it into roughly 1-inch cubes.

10. Step 10.

    Sift the remaining confectioners' sugar into a large bowl. Add the marshmallow cubes in batches, tossing to coat evenly. Store the marshmallows in an airtight container at cool room temperature for up to 1 week.