Ingredients
Equipment
Method
- Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
- In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of water. Let it sit for about 5-10 minutes to bloom.
- In a medium saucepan, combine the corn syrup, granulated sugar, and 1/4 cup of water. Heat over medium heat, stirring until the sugar dissolves.
- Bring the sugar mixture to a boil and cook without stirring until it reaches 240°F (115°C) on a candy thermometer.
- Carefully pour the hot sugar syrup into the bloomed gelatin mixture. Add the vanilla extract.
- Beat on high speed with the stand mixer for 10-15 minutes, until the mixture is thick, glossy, and has increased in volume. It should hold stiff peaks.
- Pour the marshmallow mixture into the prepared baking pan. Smooth the top with a greased spatula.
- In a small bowl, mix together the powdered sugar and cornstarch. Sprinkle half of this mixture evenly over the top of the marshmallows.
- Let the marshmallows sit at room temperature, uncovered, for at least 4 hours, or preferably overnight, to set.
- Once set, use the parchment paper overhang to lift the marshmallow slab out of the pan. Sprinkle the remaining dusting mixture onto a clean cutting board.
- Cut the marshmallows into desired shapes using a lightly greased knife or cookie cutters. Toss the cut marshmallows in the dusting mixture to prevent sticking.
Notes
Store marshmallows in an airtight container at room temperature for up to a week. For a Stay Puft Marshmallow Man shape, you can use a large round cookie cutter and then add details with edible markers or melted chocolate.