Recipe courtesy of Matt Armendariz
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Total:
3 hr 20 min
Prep:
10 min
Inactive:
3 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: 4 bamboo sticks

Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water. 

Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes. 

Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours. 

Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each. Serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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