Nonstick cooking spray 2 envelopes unflavored gelatin (4-1/4 teaspoons) ¾ cup cold water 2 cup granulated sugar ⅔ cup light-color corn syrup ⅓ cup refrigerated or frozen egg white product, thawed* 1 tablespoon vanilla ¼ teaspoon salt
Don’t throw away the leftover pieces of marshmallow. Cut the trimmings into bite-size pieces and coat with powdered sugar, then store in an airtight container. They’re perfect to serve in hot cocoa or on top of chocolate pancakes!
*Tip:
Buy a product that is only egg whites. If you can’t find refrigerated egg white product, you can use 2 regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Cook and stir over low heat until mixture registers 160°F on an instant-read thermometer. You may see a few pieces of cooked egg white in the mixture. Remove from heat and place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly.
