Ingredients:

  • 3 packets (about 7g each) unflavored gelatin (21g total)
  • 1 cup (240ml) cold water, divided
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup (60g) powdered sugar
  • ½ cup (60g) cornstarch

Instructions:

  1. Prepare the pan: Lightly grease the baking pan and line it with parchment paper, leaving some overhang for easy removal later.
  2. Bloom the gelatin: In a mixing bowl, combine ½ cup (120ml) cold water and sprinkle gelatin over it. Let it sit for about 10 minutes to set.
  3. Cook the syrup: In a saucepan, combine granulated sugar, corn syrup, salt, and remaining ½ cup (120ml) water. Stir gently until sugar dissolves and heat until a candy thermometer reads 240°F (115°C).
  4. Whip the gelatin: Once the syrup reaches temperature, remove it from heat and slowly add it to the bloomed gelatin while mixing on low speed. Gradually increase to high speed and whip for about 10 minutes until fluffy and glossy.
  5. Flavour and thicken: Add vanilla extract and mix briefly to combine.
  6. Pour into the pan: Using a rubber spatula, transfer the marshmallow mixture into the prepared pan, smoothing the top.
  7. Let chill: Allow it to set at room temperature for at least 4 hours or overnight.
  8. Dust and cut: Mix powdered sugar and cornstarch, dust the top of the marshmallow slab, and turn onto a cutting board. Cut into squares, dusting each piece in the sugar-cornstarch mixture.