#349 marshmallows (for dipping in chocolate fondue)

1/4 cup confectioners sugar
2 cups white sugar
1 tbsp honey
4 tbsp unflavored gelatin (get 2 knox brand boxes and measure out the right amount ~3 oz?)
1 1/4 cups water, divided
2 egg whites
1 tsp vanilla (I forgot to put it in, next to add vanilla to the egg whites)

Dust a foil lined 8x8 inch pan with confectioners sugar (I ended up having a hard-ish time removing the marshmallows from the foil, but I'm not sure if it would've been any easier if I didn't use it). In a large sauce pan cook white sugar, 3/4 cup water and honey until the temperature reaches 250-265 (and it forms a very hard ball when you put it in cold water). While it is boiling, in a small sauce pan mix together gelatin and remaining water and put it over very low heat, stirring until gelatin dissolves. When sugar reaches the right temperature *slowly* add in the gelatin mixture (it will foam a lot). Mix well and set aside. With a mixer beat egg whites to soft peaks, add vanilla, slowly stream in the sugar mixture and keep beating until mixture is very stiff. Spread into the pan and refridgerate 8 hrs. Cut into squares.

recipe from allrecipes.com