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4 tablespoons water
Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235°F.
Meanwhile, whip the egg whites until soft peaks form.
Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve.
When the syrup reaches 235°F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled.
Transfer to a pastry bag with a large plain tip. Pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set, at least 1 hour or overnight.
Use in S'Mores (click here for recipe).
Posted by Susan Greene
Nutritional Info Per Serving: N/A
4 tablespoons light corn syrup
12 tablespoons sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract