Marshmallows, just in time for winter and hot chocolate!

Makes 8×8 pan of mallows

Ingredients

3 tbsp powdered sugar for dusting
2 cups white sugar
1 tbsp corn syrup
1 1/4 cups water, divided
4 tbsp (or 4 packets) unflavored gelatin
2 egg whites
1 teaspoon vanilla extract

Directions

1. Dust a 9×9 inch square dish powdered sugar.

2. In a small or medium sized metal saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F.

3. Remove syrup from heat.

4. Whisk together remaining 1/2 cup water and gelatin. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.

5. In a large bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. This may take several minutes.

6. Stir in vanilla.

7. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

Adapted from Emily’s Famous Marshmallows