Heavenly Vanilla Marshmallows

Happy 2012!

I'm ready for a fresh start!

My first resolution this year is:

LEARN TO MAKE REALLY GOOD MARSHMALLOWS!

I've tried two batches. The first was peppermint and they were delicious, but I beat the mixture too long and they were really hard to get into the pan. What a mess! We still cut them into cubes and roasted them over the fire during the holidays. (My parents live in the country and my dad made a fire pit with big rocks around the edge for all of us to sit on.)
Next, I made a batch of vanilla marshmallows. This time, I did not mix the cream as long and it easily poured into the pan. With the first batch, I felt like I needed 4 extra arms to stir the pots on the stove and mix the egg whites at the same time. With my second batch, I knew what was coming and it all fell into place.
After trying two recipes, I have combined the best parts of both to come up with our favorite marshmallow.

Heavenly Vanilla Marshmallows

• Vegetable-oil cooking spray
• 2 egg whites
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored Knox gelatin
• 3/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 
  
• Directions
• 1. Separate egg whites into large mixing bowl; set aside.
• 2. Coat a 9-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture reaches 260 degrees on a candy thermometer.
• 3. As sugar mixture is cooking, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in vanilla extract; set aside.
• 4. Next as sugar mixture is cooking, beat egg whites on high in an electric mixer until stiff (but not dry) peaks form. Whisk gelatin mixture into hot sugar mixture; with mixer running, slowly add to egg whites. Mix on high speed until thick (but still pourable), 9-10 minutes.
• 5. Pour mixture into lined pan. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours. Then, lift parchment paper and marshmallows out of pan and invert onto a large cutting board. Peel away parchment paper. Cut into squares. I cut my squares into 1½ -inch cubes.
• 6. Sift powdered sugar into your empty pan and roll marshmallows through it. Coat all sides.  Place marshmallows in a strainer and shake to remove excess powdered sugar. (I do this over the sink.)
• 7. Store in an airtight container up to 1 week.

I would just love to know what you are planning 2012. Did you make serious or silly resolutions? Please leave a comment and let me know!

Wishing you the best New Year! Elizabeth