Ingredients (makes 60 marshmallows a similar size as the large store bought ones)
- 2 cups white sugar
- 1 tablespoon light corn syrup
- 1 1/4 cups water, divided
- 4 tablespoons unflavored gelatin
- 2 egg whites
- 1 cup confectioners' sugar for dusting
- 1 1/4 cups semi-sweet chocolate chips for drizzling on top
2. While your sugar and gelatin mixtures are heating, start beating the 2 egg whites until the form soft peaks. I test for a soft peak by raising the beater and seeing if a peak forms, flops over a bit at the top and stays like that without disappearing.
3. When the gelatin mixture has liquified, remove it from the top of the sugar mixture which by now should be boiling. Keep the gelatin mixture near the burner to keep it warm and in liquid form. Measure the temperature of the sugar mixture with a candy thermometer until it reaches 250 to 265 degrees F (121 to 129 degrees C).
5. Beat until semi-stiff peaks form. This will take at least a few minutes if not longer. When it's done it will slowly drip off the beater and form peaks in the bowl. It will be about the consistency of marshmallow cream.
6. Next you can stir in a teaspoon of your choice of extract plus a couple drops of food coloring. I gently swirled in the color with a spatula so my final marshmallows have both the color and white showing. Then pour the mixture into a 9x9 or 9x13 pan that has been greased and covered in powdered sugar. I used spray oil and a 9x9 pan that the mixture nearly filled completely. For not so thick marshmallows, use the 9x13 pan.
7. Let the marshmallows cool and stabilize for 4-6 hours then cover the top with powdered sugar and turn out of the pan onto wax paper.
8. Use kitchen shears or a knife to cut the block into individual marshmallows. Dip your scissors or knife into powdered sugar if it starts to stick. As you cut the marshmallows, roll them in powdered sugar.
9. Melt 1 1/4 cups of semi-sweet chocolate chips over low heat on the stove or in the microwave. Line up all your marshmallows close together on wax paper and drizzle with chocolate. Then move them apart before the chocolate cools. Once the chocolate is cool they're ready to store in an air-tight container!