Marshmallow

Instructions

1. Prepare Your Tools: Begin by lining a 9x13-inch baking dish with parchment paper and dusting it generously with a mixture of powdered sugar and cornstarch.

2. Bloom the Gelatin: In a large mixing bowl, combine the gelatin with 1/2 cup of cold water. Let it sit and bloom while you prepare the sugar syrup.

3. Make the Sugar Syrup: In a saucepan, combine the sugar, remaining 1/2 cup water, corn syrup, and salt. Heat the mixture over medium heat, stirring constantly until the sugar has completely dissolved.

4. Cook the Syrup: Once the sugar has dissolved, attach a candy thermometer to the side of the pot and increase the heat to medium-high. Allow the mixture to simmer without stirring until it reaches 240°F (115°C), the firm-ball stage.

5. Combine the Gelatin Mixture: Slowly pour the hot sugar syrup into the bloomed gelatin, while continuously beating on low speed with a hand mixer. Be careful as the sugar syrup is extremely hot.

6. Whip the Mixture: Increase the speed to high and continue whipping until the mixture becomes thick, white, and nearly tripled in volume. This may take about 10-15 minutes.

7. Add Flavor: Stir in the vanilla extract and mix until well combined.

8. Transfer to Pan: Pour the fluffy marshmallow mixture into the prepared baking dish, using an offset spatula to smooth out the top. Allow it to sit, uncovered, at room temperature for at least 4 hours, or until set.

9. Cut and Coat: Once the marshmallows have set, use a greased knife or cookie cutter to cut them into your desired shapes. Toss each piece in the powdered sugar and cornstarch mixture to prevent sticking.

10. Enjoy: Store your homemade marshmallows in an airtight container at room temperature for up to two weeks. Enjoy them as is, or use them to make s'mores, hot chocolate toppers, or sweet treats.