- 3 tablespoons plus 1 teaspoon powdered gelatin
- 6 egg whites
- 6 ounces (by weight) Steen's Cane Syrup
- 11 ounces (by weight) granulated sugar
- 1/4 cup confectioners' sugar, sifted plus 1 tablespoon
- 1/4 cup cornstarch, sifted
- 1 1/2 cups pecans, toasted and finely chopped
- 1 teaspoon sea salt
In a small mixing bloom the gelatin by sprinkling it over 2/3 cup cold water and mix well, so no lumps form. Set aside until ready to use.
In the bowl of a standing mixer fitted with the whisk, whip egg whites on medium- high speed to stiff peaks.
Heat the sugar and cane syrup over medium heat, stirring occasionally to 240º F. Once the sugar has reached the desired temperature slowly pour it down the side of the mixing bowl in a steady stream. Add the gelatin a little at a time. Continue to whip the egg white mixture until it reaches room temperature.
Prepare a 9 x 13-inch baking pan by spraying it with baking spray and dusting with a 50/50 mixture of confectioners' sugar and cornstarch. Be sure the bottom and the sides are evenly coated.
Spread the marshmallow evenly in the pan and allow to set for at least 4 hours and up to overnight. Do not cover the pan, the plastic wrap will stick to the top of the marshmallow.
Once set, cut the marshmallows into 24 squares. Combine the pecans with the sea salt and 1 tablespoon of the powdered sugar and spread evenly on a baking sheet. Roll the marshmallows into the pecan mixture to evenly coat.
Serve immediately or wrap the marshmallows in gift bags to distribute to friends.