Ingredients:

  • 1 cup (240 ml) cold water, divided
  • 3 tablespoons (25.5 g) powdered gelatin
  • 2 cups (400 g) granulated sugar
  • ⅔ cup (160 ml) light corn syrup
  • ½ cup (120 ml) water
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar, for coating
  • ½ cup (60 g) cornstarch, for coating

Instructions:

  1. Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang. Grease the parchment paper as well.
  2. In the bowl of your stand mixer, combine ½ cup (120 ml) cold water with the powdered gelatin. Let it sit for 5-10 minutes to bloom (soften).
  3. In a saucepan, combine the granulated sugar, corn syrup, and remaining ½ cup (120 ml) water. Cook over medium heat, stirring until the sugar dissolves.
  4. Once the sugar is dissolved, stop stirring and attach a candy thermometer to the side of the pan. Continue cooking until the syrup reaches 240°F (115°C), also known as the 'hard-ball stage.'
  5. Carefully pour the hot sugar syrup in a thin stream into the bloomed gelatin while the stand mixer is running on low speed. Avoid splashing!
  6. Gradually increase the mixer speed to high and whip for 10-15 minutes, or until the mixture is very thick, glossy, and tripled in volume. It should form stiff peaks.
  7. Stir in the vanilla extract.
  8. Immediately pour the marshmallow mixture into the prepared baking pan and spread evenly with a greased spatula.
  9. Let the marshmallows sit uncovered at room temperature for at least 4 hours, or preferably overnight, to set completely.
  10. Combine the powdered sugar and cornstarch in a shallow dish.
  11. Use the parchment paper overhang to lift the marshmallows out of the pan. Cut them into squares or desired shapes using a greased knife or pizza cutter.
  12. Toss the marshmallows in the powdered sugar/cornstarch mixture to coat all sides. Shake off any excess.