Makes 25-50 marshmallows.
1 cup powdered sugar
1 cup cornstarch
2 envelopes powdered gelatin
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1 cup sugar
3 cup light corn syrup
4 large egg whites, room temperature
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1. Mix together powdered sugar and cornstarch, and dust the inside of a 9-inch-by-13-inch baking pan with the mixture, making sure there are no bare spots. You can use a sifter to do this; reserve remaining mixture to coat marshmallows.
2. To dissolve gelatin powder, sprinkle both envelopes of gelatin in ½ cup of cold water in a small bowl. The gelatin will solidify and be melted down later in the recipe.
3. In a small saucepan fitted with a candy thermometer, mix sugar and corn syrup with 1
3 cup of water, over medium-high heat. While the sugar and corn syrup heats up, beat egg whites in the bowl of an electric mixer on low speed until frothy. Add pinch of salt.
4. Keep an eye on the heating sugar, and when the syrup reaches 210 degrees Fahrenheit, increase the speed of mixer to high and beat egg whites until thick and fluffy.
5. When the syrup reaches 245 degrees Fahrenheit, slowly pour the hot syrup into the whites. Be careful that the syrup does not land on the whisk, or it will splatter and stick to the sides of the bowl.
6. Scrape the gelatin and water into the pan used for the syrup and swirl to liquefy, using the residual heat from making the syrup. Pour liquefied gelatin slowly into the egg whites as they are whipping. Add vanilla and peppermint extracts and continue whipping for five minutes, or until the mixture feels completely cool when you touch the outside of the bowl.
7. Use a spatula to spread the marshmallows in a layer in the prepared pan. Allow to dry at least four hours, preferably overnight, uncovered.
8. Dust the top of marshmallows with powdered sugar and cornstarch mixture. Using a pizza cutter or scissors dusted with mixture, cut the marshmallows into any size or shape pieces you desire. Toss cut marshmallows in a large bowl with one cup of powdered sugar and cornstarch mixture. Shake marshmallows in a wire strainer to remove excess powder.
9. Marshmallows will keep up to one week stored in an airtight container. Makes 25-50 marshmallows.
— Adapted by Melissa Martinez, of the Austin American-Statesman from a recipe by David Lebovitz.