A recipe from a dear friend of mine!
Basic Marshmallows by Freddie Summers
1/2 cup cold water
3 1/2 packets unflavored gelatin
2 cups Whey Low granular
1/2 cup hot water
1/2 cup maltitol syrup
4 teaspoons Just Whites
4 Tablespoons warm water
2 teaspoons pure vanilla extract
In a large mixing bowl, soften the gelatin in 1/2 cup cold water.
In a 3 quart heavy bottom pot, mix Whey Low, hot water and maltitol syrup. Over medium heat, stir until sugar crystals dissolve and bring to a boil. When crystals are dissolved, cover with a lid for two minutes(to wash down any additional crystals that form.) Use a candy thermometer and boil mixture until it reaches 240 degrees.
Remove from heat and immediately pour over the softened gelatin. Stir until gelatin is dissolved. Beat mixture on high (with electric mixer) for 15-minutes. While you are waiting, whip Just Whites and warm water (4 Tablespoons) in a medium bowl until stiff peaks form (copper works best.) Add vanilla extract and then add egg whites to marshmallow batter during last five minutes of the beating time. Mix well.
Quickly pour marshmallow batter into a lightly greased 13 x 9 inch pan. Allow to set for 3 hours. Cut in desired shapes. These keep for several weeks. Store in fridge or Whey Low will recrystalize and make your fluffy marshmallows grainy.
By the way...these toast beautifully!