Yield: Yields about 1-1/2 lb., or 32 marshmallows.
These will keep in an airtight container for about two weeks.
Using your fingers or a sharp knife, loosen the marshmallows from the sides of the pans. Dust a long sheet of waxed paper with more of the cornstarch mixture. Flip the marshmallows onto the paper. Dust the surface with more of the cornstarch mixture and let the marshmallows sit for about 2 hours.
I had to create an account to review these when I found the recipe online, because I’ve been making them for 20 years! When I was 12, I found the recipe while paging through my mother’s latest copy of Fine Cooking, January 2000. Marshmallow lover that I was, I had to try making them, and so they were my first introduction to real, complicated cooking (candy thermometer! Boiling sugar! Whipped egg whites!) and I was hooked. They were a fancy treat the family was excited for me to make every long MA winter, and the recipe transferred from the now sugar-splattered copy of Fine Cooking to a scribbled notecard when I graduated college to a neatly printed recipe card for my married-with-kids recipe collection. The winter fancy treat I made for my siblings is now the one I make for my kiddos, and every time it brings back fun memories.
I have been making these for Christmas treats for the past 4 years and they are always well received. I often dip them in Chocolate for an extra special treat. However, be warned - they are very sticky and can be challenging to work with the first few times. I often use cooking spray to coat my spatula etc.
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