This article is written by a student writer from the Her Campus at Tulane chapter and does not reflect the views of Her Campus.
I recently confided in one of my friends that I had no food in my dorm room and I would be in New Orleans for all of spring break. She disappeared, but then about 10 seconds later popped up with a bag of the biggest marshmallows I’ve ever seen in my life, they were about the size of my closed fist pre-microwave.
We microwaved them, toasted them, added chocolate to them and they were delicious. However, one of the best thing I’ve ever had was fresh hand-made marshmallows! Although it’s not super seasonally relevant, they’re still delicious, fun to give, fun to eat and fun to make!
Ingredients
- 1 cup confectioners’ sugar for dusting
- 2 cups white sugar
- 1 tablespoon light corn syrup
- 1 1/4 cups water, divided
- 4 tablespoons unflavored gelatin
- 2 egg whites
- 1 teaspoon vanilla extract
Directions
- Dust a 9×9 inch square dish generously with confectioners’ sugar.
- In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
- In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
Kudos to allrecipes.com