Homemade Marshmallows:

3 T powdered gelatin
2 C cold water
2 C sugar
2 egg whites
1 T vanilla extract (or better yet vanilla bean paste – it adds little bits of specks for a nice effect)
2 C confectioners’ sugar, sifted, plus more for dusting pan and marshmallows

Grease a 8×8 pan with high sides. In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.

In a mixer, beat the egg whites until stiff peaks, add the vanilla, and then fold in the sifted confectioners’ sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.

Line the buttered baking dish with foil and coat with confectioners’ sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.

For a little variety, you can omit the vanilla and add mint or another flavor extract.

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