Classic Vanilla Marshmallows

Instructions

1. 1

   Prepare a 9x13 inch baking dish by lining it with parchment paper and lightly greasing it with non-stick spray.

2. 2

   In a large mixing bowl, combine the 3 envelopes of unflavored gelatin with 1/2 cup of cold water. Let it sit to bloom while you prepare the sugar syrup.

3. 3

   In a medium saucepan, combine 1 cup of granulated sugar, 1 cup of light corn syrup, 1/4 teaspoon of salt, and 1/2 cup of water. Stir over medium heat until the sugar dissolves.

4. 4

   Increase the heat to high and bring the mixture to a boil without stirring. Continue boiling until the syrup reaches 240°F (115°C) on a candy thermometer.

5. 5

   Once the syrup reaches the desired temperature, remove it from the heat.

6. 6

   With a mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until the mixture is thick, fluffy, and has tripled in volume, about 10-15 minutes.

7. 7

   Add 1 tablespoon of vanilla extract and beat until well combined.

8. 8

   Pour the marshmallow mixture into the prepared baking dish, smoothing the top with a spatula.

9. 9

   Let the marshmallows sit at room temperature for at least 4 hours or overnight to set.

10. 10

    Once set, dust the top with powdered sugar. Use a sharp knife to cut the marshmallows into squares, dusting the sides with more powdered sugar to prevent sticking.

11. 11

    Store the marshmallows in an airtight container at room temperature.