Prep 30 mins
Cook 6 hrs
A nice twist on a classic. These are wonderful in hot chocolate.
- 1⁄2 cup cornstarch
- 1⁄2 cup confectioners' sugar
- 3 (15 ml) packagesunflavoured gelatin powder
- 1⁄2 cup water
- 1⁄3 cup water
- 1 cup sugar
- 1 pinch salt
- 1⁄3 cup light corn syrup
- 3 large egg whites
- 2 teaspoons orange blossom water
- Butter a 9-by-13-inch cake pan.
- Sift the cornstarch with the confectioner’s sugar in a bowl.
- Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
- Soften the gelatin with 1/2 cup of the water in a small bowl.
- In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
- When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
- Add the gelatin mixture and stir to dissolve.
- Beat the egg whites with mixer until soft peaks form.
- Beat in the hot syrup on medium speed in a thin stream.
- Increase speed to high and beat whites until cooled, about 10 minutes.
- Beat in the orange blossom water.
- With a spatula spread the mixture in the prepared pan and let set for 3 hours.
- Sift some of the reserved cornstarch mixture over the top.
- Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
- Cut the marshmallow into big chunks.
- Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
- Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.