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“This was published in The Blade, the Toledo,Ohio newspaper. They credit a local woman named Amy Stein. Times do not include the twelve hours to 'rest'.”
READY IN:
1hr
SERVES:
16-18
YIELD:
32-36 marshmallows
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly spray 9 x 13 inch baking dish with cooking spray.
  2. Sprinkle gelatin over small bowl with 115 degree water; let stand to soften.
  3. Mix together sugar, corn syrup, hot water and salt in heavy saucepan. Cook and stir over medium heat until sugar has dissolved.
  4. Continue cooking without stirring until mixture reaches the soft-ball stage, about 240F on a candy thermometer.
  5. Remove from heat, add gelatin mixture and set aside.
  6. In a large bowl, beat egg whites until stiff peaks form.
  7. Slowly add sugar mixture.
  8. Add vanilla and mix on high for 10 minutes, until mixture looks like marshmallow.
  9. Transfer marshmallow to baking dish.
  10. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. (You might try greased wax paper if you don't have the parchment on hand.).
  11. Let stand at room temperature overnight.
  12. Remove parchment and invert marshmallow onto work surface.
  13. Trim edges and cut marshmallows into desired size, dipping scissors into cornstarch as needed.
  14. In small batches, cover marshmallows with cornstarch or confectioner's sugar to prevent them from sticking together.
  15. Store in airtight container for up to one week.

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