1tablespoonVanilla extract(get clear if available); if not, get the 'normal' vanilla extract
Instructions
Prep
Lightly spray oil in 9 x 13 pan; line with parchment paper; spray parchment paper with oil; set aside
Measure one cup water and add ice; allow to sit
1 cup ice cold water
Combine cornstarch and confectioner's sugar in a small bowl; mix with fork; set aside
¼ cup corn starch, ¼ cup confectioner's sugar
Set up stand mixer with whisk attachment
Make the Marshmallows
Pour half a cup of the ice cold water and 3 packages of gelatin into stand mixer bowl; DO NOT STIR
3 packages unflavored gelatin
In a large saucepan on medium-high heat, add: corn syrup, granulated sugar and the other 1/2 cup of cold water; DO NOT STIR
1 cup Corn syrup, 1½ cups granulated sugar
Cover and allow to cook until the sugar mixture reaches 240ºF (See Recipe Notes)
Once the sugar mixture reaches 240ºF, immediately remove the saucepan from the heat
Pour the hot sugar mixture into the mixing stand and start mixer on low and start a timer for 14-minutes
After mixing for 1-minute, gradually turn the mixing speed up to high; mix on high for 14 minutes
At 14 minutes, drizzle in the vanilla extract; mix for one more minute; turn off mixer
1 tablespoon Vanilla extract
Spray spatula with oil and scoop marshmallow mixture into prepared pan
Smooth top of marshmallows with lightly oiled spatula
Sprinkle about 1/3 of the the cornstarch/confectioner sugar over the top of the marshmallows (See Recipe Notes)
Allow marshmallows to rest, uncovered, for at least 4 hours
Cut The Marshmallows
After marshmallows have rested for at least 4 hours, gently pull the parchment paper from the baking pan
Sprinkle a little of the cornstarch/confectioner sugar mixture on the counter
Place marshmallow on the cornstarch mixture
Use an oiled sharp knife, pizza cutter or kitchen shears to cut marshmallows into squares
Once marshmallows are cut into cubes, place them in a big bowl or zip bag; sprinkle remainder of confectioner sugar/cornstarch mixture; coat marshmallows with dry mixture
Notes
A note about the corn syrup mixture:It doesn't matter what order you put the ingredients in the saucepan. I put corn syrup first, then sugar, then the remainder of the ice water. DO NOT STIR THIS MIXTURECover and let this cook to 240ºF. I have an electric stove so the heat goes up and down. I put the stove setting on high then, when the mixture gets to about 235ºF, I turn the stove to super hot to get it to 240ºF. Once it gets to 240ºF, pull the saucepan up off the burnerOn my stove, it took about 15 minute for the mixture to get to 240ºF. Be careful pouring the hot sugar/corn syrup mixture into the stand mixer bowl. It's HOT!Cornstarch and Powdered Sugar Mixture:After the marshmallows have rested for 4-8 hours, you'll cut them and toss them in a cornstarch/powdered sugar mixture. I always make a second batch of this when it's time to cut and coat the marshmallows.If you need to make more of this, just use equal parts cornstarch and powdered sugar.Cutting the MarshmallowsThere are two ways to keep your slicing tool clean when cutting out homemade marshmallows. You can either:
wipe the tool clean and spray it with oil after each cut or,
spray the tool with oil, then sprinkle a little of the cornstarch mixture on the tool after each cut