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Classic Marshmallows, and Some Variations

kept bypdicent
recipe bySerious Eats

½ cup confectioners sugar
½ cup potato starch (or corn starch)
1 teaspoon butter
1 cup water, divided
2 cups granulated sugar
Two ¼-ounce packets of unflavored powdered gelatin (about 5 teaspoons)
1 tablespoon vanilla extract (or other flavoring, see variations in note above)
3 large egg whites, at room temperature (see note on eggless marshmallows above
pinch salt
1/8 teaspoon cream of tartar



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