Classic Homemade Marshmallows

Instructions

1. 1

   In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of ice cold water to soften for about 10 minutes.

2. 2

   In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and kosher salt. Place over medium-high heat, cover, and allow to cook for 3 to 4 minutes.

3. 3

   Uncover the saucepan and clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees Fahrenheit (soft ball stage), approximately 7 to 8 minutes.

4. 4

   Once the syrup reaches the correct temperature, remove from heat immediately.

5. 5

   With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup has been added, increase the mixer speed to high.

6. 6

   Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add vanilla extract during the last minute of whipping.

7. 7

   While the mixture is whipping, prepare the pans by combining the confectioners' sugar and cornstarch in a small bowl. Lightly dust a 13x9 inch baking pan with the mixture and reserve the rest for later.

8. 8

   When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly.

9. 9

   Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.

10. 10

    Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

11. 11

    Turn the marshmallows out onto a cutting board and cut into squares using a pizza wheel dusted with the confectioners' sugar mixture.

12. 12

    Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

13. 13

    Store in an airtight container for up to 3 weeks.