Today is the day that I finally make marshmallows in anticipation of wrapping them in caramel tomorrow (and maybe rolling THAT yumminess in some toasted, chopped nuts). I adapted a few different recipes and threw in my own twist and love the recipe.
2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup brown rice syrup
6 large egg whites, at room temperature
pinch of salt
2 teaspoons vanilla extract
One cup arrowroot powder
one cup powdered sugar
1. Put parchment in a large baking pan or cookie sheet and sprinkle with the sprinkling mix. Make sure you cover all of the bare spots. If you don't do this now, it might be hard later. It sets up quickly.
2. In a small bowl, sprinkle the gelatin over 1/2 cup of cold water to dissolve.
3. In a small saucepan, mix the sugar and brown rice syrup with 1/3 cup of water. Place over medium/high heat.
4. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add a pinch of salt.
5. When the syrup reaches about 210ºF , increase the mixer speed to high and beat the whites until they are thick and fluffy.
6. When the syrup reaches 245ºF, slowly pour the hot syrup into the whites. Keep the mixer on high and try to avoid pouring the hot mixture on the whisk since the syrup will splatter and stick to the sides of the bowl (like glue!)
7. Put the gelatin and water into the warm pan that you used for the syrup. There is enough heat left to liquify this and allow you to easily pour it into the mix.
8. Add the vanilla extract and continue to beat on high until the outside of the bowl is completely cool (and the mixture looks white and fluffy.
9. Use a spatula to spread the marshmallows in a layer on the pan. Allow to set up for at least 4 hours, uncovered.