Ingredients
3 (1/4 ounce) packagesfrom a box unflavored gelatin
1 cup light corn syrup
1 12 cups granulated sugar
14 teaspoon kosher salt
1 tablespoon vanilla extract, pure
confectioners' sugar, for dusting
Method
Sources
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Journalist explores flavor science — pairing, perception, culture
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combine the gelatin and 1/2 cup cold water in your electric mixer's bowl and let it sit while you prepare the syrup. combine the sugar, corn syrup, salt and 1/2 cup of water in a small saucepan or small pot. cook over medium heat until the sugar dissolves then turn up the heat to high and cook till the syrup is 240 degrees on the candy thermometer. now remove from the heat. put the mixer on low fitted with a whisk attachment and slowly pour the hot syrup into the bowl of dissolved gelatin. put the mixer on high speed and whip till it becomes very thick, this could take around 10 to 15 minutes. add vanilla & mix thoroughly. dust generously a 8 x12 inch baking dish (use glass or ceramic) with confectioner's sugar. pour the mixture in to pan and smooth out the top and dust with more confectioner's sugar. let the marshmallow mixture sit out uncovered overnight or until it dries out. run a knife dipped in confectioners' sugar around the sides of baking dish to loosen the marshmallow. turn out on a cutting board and cut in to squares or use cookie cutters to shape. dust with more confectioners' sugar.