Updated: May 5, 2012 8:05AM

MAKES 40 Marshmallows

¼ cup water

¼ cup light corn syrup

¾ cup sugar

2 egg whites

1 tablespoon powdered gelatin

3 tablespoons cold water

¼ teaspoon pure vanilla extract

Food coloring of your choice

Sugar for sprinkling the pan

Combine ¼ cup water, corn syrup and sugar in saucepan fitted with candy thermometer. Bring to a boil and boil to “softball” stage, or about 235 degrees.

Meanwhile, whip egg whites until soft peaks form. Sprinkle gelatin gradually over 3 tablespoons water, and let it sponge.

When syrup reaches 235 degrees, remove it from heat and pour syrup gradually into whipped egg whites.

Meanwhile, melt gelatin in microwave for 10 seconds at a time, until melted. On low, drizzle it and mix into egg white mixture. Add vanilla and a few drops of food coloring, and continue whipping until stiff.

Line a sheet pan with parchment paper and sprinkle well with sugar. Place egg white mixture in piping bag with a large plain tip and pipe in desired shapes. Let cool, then using a toothpick and some black coloring gel, make dots for the eyes. Chef Gale Gand

Nutrition facts per marshmallow:

20 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 0 g protein, 4 mg sodium, 0 g fiber

---