Marshmallows trace their origins to ancient Egypt, where a luxurious honey confection delighted pharaohs. By 19th-century France, a marshmallow predecessor treated coughs and stomach woes, evolving into a confectioner's delight that swept Europe as a sweet indulgence.
Today's version swaps the marsh mallow root for gelatin but stays true to its 19th-century charm. From vibrant flavors to fun shapes, the classic white puff endures as a year-round favorite—and making them at home yields irresistibly fresh results.
Combine 1/3 cup cornstarch and 1/3 cup confectioners' sugar in a small bowl.
Line an 8" x 12" cake pan with foil, spray with nonstick spray, and sprinkle with the cornstarch/confectioners' sugar mixture.
In a small bowl, mix 3 tablespoons gelatin in 1/2 cup cold water and let stand until fully dissolved, about 5 minutes.
In a stand mixer fitted with a whisk attachment, beat 2 egg whites until stiff peaks form.
Combine 1/2 cup water, 1-3/4 cups sugar, 1/2 cup corn syrup, and 1/4 teaspoon salt in a saucepan. Cook over medium-high heat, stirring until dissolved. Stop stirring and cook to 240 degrees, then remove from heat.
Stir gelatin and 2 teaspoons vanilla extract into the sugar syrup.
Add sugar/gelatin mixture to egg whites in the mixer. Beat until opaque, firm, and fluffy, 10-12 minutes.
Pour marshmallow into prepared pan, smooth top with spatula, and let set 5 hours or overnight.
Transfer marshmallow to a work surface dusted with cornstarch/confectioners' sugar.
Cut into squares and toss with remaining cornstarch/confectioners' sugar.
