Imagine a piping cup of hot cocoa topped with delicious, light and fluffy marshmallows you made!
1 cup confectioners’ sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin (can use a vegan variety such as Agar or Vegan Jel™)
2 egg whites
1 teaspoon vanilla extract
Dust a 9×9-inch square dish generously with confectioners’ sugar. In a small saucepan over medium-high heat, stir together white sugar, corn syrup, and 3/4 cup water. Heat to 250º to 265º F (use a candy thermometer), or until a small amount of syrup dropped into cold water forms a rigid ball.
While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
In a separate 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. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
Note: you can even top them with crushed candy canes, or try using a cookie cutter to make fun shapes.