Ingredients

• 1/2 cup cold water
• 2 1/2 tablespoons unflavored gelatin
• 1/2 cup water
• 1/3 cup corn syrup (plain, not HFCS)
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract (optional, try other flavors such as mint)
• 1/2 cup cornstarch
• 1/2 cup confectioners sugar

Directions

1. Prepare 13×9’’ baking pan with foil sling, leaving overhang to handle. Mist with vegetable oil.

2. Sprinkle 2 1/2 tablespoons gelatin over 1/2 cup cold water in mixer bowl; let bloom for at least 15 minutes .

3. Prepare sugar mixture in saucepan: 1/2 cup water + 1/3 cup corn syrup + 2 cups granulated sugar (pour into center of pan to avoid side crystallization) + 1/4 teaspoon salt.

4. Bring to boil over med-high heat, swirling gently but not stirring, 6-8 minutes until syrup reaches 240 degrees.

5. Whisk gelatin and water on low, slowly adding syrup and avoid splattering. Increase to high and mix 10-12 minutes, until bowl feels barely warm. Add 2 teaspoons vanilla extract towards the end.

6. With oiled spatula, QUICKLY scrape marshmallow into prepared baking pan. Smooth top and set aside.

7. In small bowl, whisk 1/2 cup cornstarch + 1/2 cup confectioners sugar. Sift a couple tablespoons over marshmallow, saving for dusting later. Cover marshmallow and let set up overnight.

8. The next day, dust a little cornstarch mixture over cutting board and oil chef’s knife. Remove marshmallow from pan and foil sling. Sift 2 tablespoons cornstarch mixture over marshmallow before cutting into 1’’ wide strips. Cut strips into cubes, oiling knife as needed.

9. Roll a few cubes at a time in cornstarch mixture, then toss in strainer over sink to remove excess. Store in airtight container up to 2 weeks.

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