Light and Fluffy Marshmallows

1. 1

   In a small bowl, mix the gelatin with 1/3 cup of water and let stand for 15 minutes.

2. 2

   Meanwhile, grease an 8-inch square cake pan with oil and dust lightly with cornstarch, tapping out the excess.

3. 3

   In a small saucepan, mix the sugar with 1/3 cup of water and bring to a boil, stirring to dissolve the sugar.

4. 4

   Add the corn syrup and cook over moderately high heat, without stirring, until the syrup registers 260 on a candy thermometer.

5. 5

   Off the heat, stir in the gelatin mixture until dissolved.

6. 6

   In a stand mixer fitted with the whisk, beat the egg whites at moderately high speed until soft peaks form.

7. 7

   With the machine on, drizzle the hot syrup into the egg whites in a very thin stream down the side of the bowl.

8. 8

   Scrape the marshmallow into the prepared pan, smoothing the surface.

9. 9

   Let stand until set, at least 3 hours.

10. 10

    Run a sharp knife around the marshmallow.

11. 11

    Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow.

12. 12

    Using a lightly greased sharp knife, cut the marshmallow into 1 1/2-inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.