Two 1/4-ounce packets of plain gelatin (approximately 5 teaspoons)
1tablespoonvanilla extract (or any preferred flavoring, as mentioned in variations note)
3large egg whites (at room temperature, refer to note for eggless marshmallows)
PinchPinch of salt
1/8teaspooncream of tartar
Instructions
Combine potato starch and confectioners sugar by sifting them together.
Lightly butter the inner surface of a 13- by 9-inch baking pan.
Sift the sugar-starch powder over the buttered pan, ensuring an even coating.
Pour 1⁄2 cup of water into the bowl of a stand mixer and sprinkle gelatin powder into the water. Let it stand.
In a saucepan, combine the remaining 1⁄2 cup of water and sugar. Stir occasionally until the sugar is dissolved. Once dissolved, let it boil undisturbed until the temperature reaches 240°F on a candy thermometer, about 5 minutes.
Carefully pour the hot syrup into the bowl of gelatin, stirring gently until the gelatin is fully dissolved. Gradually increase the speed of the stand mixer to high and beat the mixture until it almost triples in volume and thick, shiny, soft peaks form, approximately 10 minutes. Add vanilla extract.
In a separate mixing bowl, whisk the egg whites and a pinch of salt until they begin to foam. Sprinkle in cream of tartar and continue whisking on high speed until shiny and firm peaks form, about 3 minutes.
Switch to the paddle attachment on the stand mixer and incorporate the egg whites into the syrup/gelatin mixture on medium-low speed, scraping the bottom and sides of the bowl. Mix for 2-3 minutes until
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