You'll need 2 cups of granulated sugar and 1 cup of water, combine in a pot and bring to a boil. To avoid this you can add corn syrup (Karo works fine) to your granulated sugar or you can go it the old fashioned way. In order to make any candy (other than rock candy) you need to prevent recrystallization of your supersaturated sugar solution! Any single grain of sugar that remains in your pot can serve as a nucleus and your cooling liquid will quickly become grainy and slushy! This is where cooking for engineers becomes chemistry! You'll just have to be much more careful when you bring the sugar to a boil. Saldeck and others opting or wanting to leave out the corn syrup - corn syrup is important but not essential to this recipe. You can purchase kosher or vegetarian "gelatin" which is usually a mix of carageenan and gums. Experimentation will be necessary to determine just how much agar or pectin to use. I expect that you will have something similar (perhaps better) but not quite like the store bought marshmallows (primarily because gelatin is a protein while the others are carbohydrates and gelatin has a distinct texture and flavor). I expect that you can use either agar or pectin to help provide the structural support to hold the sugar syrup in a foam - but I'm not sure what effect that will have on the texture or taste of the marshmallows. Maybe add just a little corn syrup to minimize crystalization. The texture may be different, but it ought to work. It seems to me, you may be able to do the recipe without any corn syrup and just starting with more granulated sugar. This may cause some difficulties with the electric mixer. I would use the flat beater in the electric mixer because the marshmallow will thicken up and a lot will be trapped in the whisk and on each of the spokes. The bags int eh store are usually 8 ounces or 1 pound. This recipe yields about 1-1/2 pounds of marshmallows. Marshmallows (yields about 40 large marshmallows) All in all, I'd say this is a pretty good homemade marshmallow recipe. I did occasionally smell the gelatin while cutting the marshmallows and was afraid that the flavor would be tainted, but once I had dredged the piece, I couldn't detect any gelatin taste. This was actually a pleasant effect since my marshmallows were fairly large and the sweetness emphasized the difference between the exterior and interior of the marshmallow. Since I dredged the pieces with powdered sugar, the exterior was a little sweeter than the marshmallows sold in supermarkets. If it is too soft, retest using a clean spoon and fresh water.So, how did the marshmallows come out? I felt that the flavor and texture were right on. Out of the water, it should hold its shape but be malleable. Form the mixture into a ball with your fingers. Continue as directed in step 4.***To test for hard ball, shortly before reaching temperature, dribble a small spoonful of the hot mixture into a bowl of cold water. Place egg white mixture in the large mixer bowl. Stir for 2 minutes to cool mixture quickly. Remove from heat and place saucepan in a large bowl half-filled with ice water. You may see a few pieces of cooked egg white in the mixture. Heat and stir over low heat until mixture registers 160 degrees F on an instant-read thermometer. *Be sure to look for a product that is just egg whites.**If you cannot find pasteurized egg whites, you can use regular eggs and pasteurize the egg whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy.
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