Marshmallows

Marshmallows

Directions

In a KitchenAid mixing bowl, stir 2.5 tablespoons gelatin and 1/2 cup cold water. Let rest for 15 minutes.
In a pot on the stove, put a half cup water, 1/3 cup corn syrup, 2 cups of sugar, 1/4 teaspoon salt. Take to medium heat. Boil, swirl the pan, do not stir. About 6-8 minutes, bring it to 240 degrees.
Line 13×9 inch pan with aluminum foil. Make sure the edges of the foil go over the edge, to give you something to grab. Spray it with vegetable oil.
Return to the first bowl. Whisk that. Slowly add the hot stuff from the pot. When you add the hot stuff, pour so that it doesn’t touch the side of bowl to avoid splattering. Gradually turn the mixer to high. Whisk for 10-12 minutes. Towards the end, add two teaspoons of vanilla extract.
Using a spatula sprayed with oil, get everything out of the bowl and off the whisk quick. Put into pan. If it gets cold, it’ll firm up and be a pain. Smooth it all out.
In a small bowl, whisk 1/2 cup corn starch, and 1/2 cup confectioners’ sugar. Sift a couple tablespoons over top, and then put the rest aside for tomorrow. Put the pan into the fridge.
The next day, spray a chef’s knife with vegetable oil and dust a cutting board with the corn starch/sugar mixture from yesterday. Put the contents of the pan onto cutting board, then sift more over.
Cut them into cubes, rolling each into the bowl of dusting powders.

Adapted from America’s Test Kitchen