Like a great big sugary cloud

I was making meringues the other day because I had some leftover egg whites. I had used the yolks in custard. As I tried to form shapes with the gooey mess, I said to myself, "This is like playing with marshmallow cream."

Oh...wouldn't that be fun. Making marshmallows.

You see how my mind works...and why my Middle Aged Spread is spreading at a more rapid rate than many my age.

This is a fun project for those who like to play in the kitchen and I can imagine that it would be a great rainy day project for those with little ones looking to be entertained. It's a bit complicated (not hard, but you have to pay attention to the details), so save this for a real rainy day not a quick summer storm. 

I think I may work with an assortment of flavors (peppermint, coffee or orange, perhaps) for these for when Hot Chocolate Season rolls around again.

Homemade Marshmallows

Powdered sugar (at least 1/2 cup)
3 1/2 envelopes of unflavored gelatin
1/2 cup of cold water
2 cups of sugar
1/2 cup of light corn syrup
1/2 cup of hot water
1/4 teaspoon of salt
3 egg whites, room temperature
2 teaspoons pure vanilla extract

• Grease the bottom and sides of a 13- by 9-inch baking pan oil and dust bottom and sides with some powdered sugar.
• In a large bowl, with an electric mixer, sprinkle the gelatin over the cold water; let the mixture stand still until it all softens.
• In a large, heavy saucepan, cook the sugar, the corn syrup, the hot water, and the salt over low heat, stirring until the sugar is dissolved. Increase the heat to medium-high and boil the mixture for about 5 minutes, without stirring, until it reaches 240 degrees. At that point, immediately remove the mixture from the heat and p
  our the hot sugar mixture over the gelatin mixture.
• Stir this new mixture until the gelatin is dissolved. Beat the whole thing on high speed about 5 minutes or until its white, thick, and nearly tripled in volume.
• In another large bowl with clean beaters, beat the egg whites until they just hold stiff peaks, then b
  eat the egg whites and the vanilla into the sugar mixture until well combined.
• Pour the mixture into prepared baking pan and sift 1/4 cup of powdered sugar evenly over top.
• Refrigerate the marshmallow (it's one giant one at this point), uncovered, until it's firm (at least 3 hours).
• Run a thin knife around the edges of pan and invert it onto a large cutting board; remove plastic wrap. Sprinkle top with another 1/4 cup of powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. 
• If you don't eat these right away, sprinkle on more powdered sugar to keep the marshmallows from sticking together.

Vegetarian.