Portions: 20 servings (~80 marshmallows)
Serving Size: 4 ½-inch by ½-inch marshmallows
Corn starch 1 cup
Powdered sugar 1 cup
Powdered gelatin 2 tablespo
Water, cold ½ cup + 1/3 cup
Sugar, white 1 cup
Light corn syrup 1/3 cup
Liquid Egg Whites, room temp ½ cup
Salt pinch
Vanilla extract 2 teaspoon


  1. In a medium bowl combine corn starch and powdered sugar and set aside.
  2. In a small bowl sprinkle the gelatin over ½ cup of cold water to dissolve.
  3. In a small sauce pan, fitted with a candy thermometer, mix the white sugar and corn syrup with 1/3 cup of water and place over medium heat.
  4. In the bowl of an electric mixer pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
  5. When the syrup reaches about 210F increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
  6. When the syrup reaches 245F while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
  7. Scrape the bloomed gelatin into the pan that you used for the syrup and swirl over very low heat just until it is dissolved.
  8. Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla extract. Whip for 5 minutes, until the mixture feels completely cool when you touch the outside of the bowl.
  9. Dust a baking sheet evenly and completely with a generous layer of the corn start and powdered sugar mixture.
  10. Use a spatula to spread the marshmallows in a layer on the pan, top with more of the corn starch mixture and allow to dry for at least 3 hours.
  11. Cut the marshmallows into any size/shape you desire. Toss in more corn syrup mixture and dust the remaining mixture off when ready to serve.
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