Sift powdered sugar and cornstarch into a bowl. Lightly grease an
8 x 8 square baking pan and sprinkle 1 tablespoon of the sugar/starch
mixture in it. Coat sides and bottom. Leave all excess in the
pan. Sprinkle gelatin into the water in a small saucepan and let
it soak for 5 minutes. Add the granulated sugar and stir over
moderately low heat until the gelatin and sugar dissolves. In the
large bowl of an electric mixer, combine the gelatin mixture, corn
syrup, salt and vanilla and beat for 15 minutes on high speed,
until peaks form. Spread the fluffy mixture into the prepared pan
and smooth the top. Leave for 2 hours or until set.
With a wet knife, cut the marshmallow mixture into quarters and
loosen around the edges. Sprinkle the remaining cornstarch/sugar
mixture on a baking sheet and invert the marshmallow blocks onto
it. Cut each quarter into 9 pieces and roll in the starch and
sugar. Place marshmallows on a cake rack covered with paper towels
and let them stand overnight to dry the surface slightly. Store
airtight; marshmallows will keep for a month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (73g)|
|Recipe Makes: 3|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 66.1mg||2 %|
|Potassium 3.6mg||0 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 52.7g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 215
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