Directions: |
Directions:Coat a 9x9 inch rimmed pan with cooking spray for a thicker marshmallow, or a 12x17 for thinner; line with parchment paper. Spray parchment; set aside.
Pour 1/3 cup water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
In a medium saucepan, add sugar, corn syrup, salt and 1/3 cup water. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238º (soft-ball stage) on a candy thermometer, about 5-10 minutes.
With the mixer on low speed, whisk the gelatin mixture, and slowly pour the syrup down the side of the bowl (to avoid splattering). Gradually raise the speed up to high; beat until the mixture is thick, white and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
Pour the mixture onto the prepared baking pan, smooth with an offset spatula. Let stand at room temperature until firm (uncovered, at least 3 hours) or overnight.
Using your counter, sprinkle a generous amount of powdered sugar and pull out the marshmallow and turn over onto the powdered sugar. Carefully peel away the parchment paper. Oil a knife or cookie cutter and cut out shapes, powdering the edges so they're not sticky.
Keep in a airtight container and use within 1-2 weeks. This will make between 50-100 marshmallows depending on desired thickness. |
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