3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
-Prepare a 9x13 baking dish with non-stick cooking spray. Combine confectioners’ sugar and cornstarch and pour into the sprayed dish. Move around so all parts of the dish are coated then pour the remainder of this mixture back into a bowl to use later.
-Put gelatin into a new bowl with ½ cup water
-In a pot combine ½ cup water, granulated sugar, corn syrup and salt. Cover for 3-4 minutes and cook over medium heat. Using a candy thermometer continue to cook until mixture hits 240 degrees F. should be about 8 minutes. Then remove from heat.
-Mix on low speed the gelatin and water then, pouring down the side of the bowl add the stove mixture. Beat all together on high speed until mixture is very thick approximately 15 minutes. Add vanilla in the last minute of mixing.
-Pour mixture into the prepared baking dish. Dust the top lightly with a little cornstarch mixture, saving the remainder for later.
-Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
-Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
- Store in an airtight container for up to 3 weeks.
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