Ingredients:

  • 3 tbsp unflavored gelatin powder
  • 1/2 cup cold water
  • 2/3 cup granulated cane sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 1/4 tsp salt
  • 1 tbsp pure vanilla extract
  • 1/4 cup cornstarch
  • 1/4 cup powdered sugar

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides. Dust the paper with a mixture of cornstarch and powdered sugar.
  2. In the bowl of a stand mixer, sprinkle the gelatin powder over the cold water and let it bloom for at least 10 minutes.
  3. Combine granulated cane sugar, light corn syrup, water, and salt in a medium saucepan. Heat over medium, stirring until the sugar dissolves.
  4. Increase heat to medium-high and bring to a boil without stirring. Use a candy thermometer to cook the syrup until it reaches exactly 240°F (115°C).
  5. Turn the mixer to low and slowly pour the hot syrup down the side of the bowl into the bloomed gelatin.
  6. Increase mixer speed to high and whip for 10–12 minutes until the mixture becomes a thick, glossy, snow-white foam with stiff peaks.
  7. Fold in the pure vanilla extract during the last minute of whipping.
  8. Spread the mixture into the prepared baking pan, smooth the top, and let set for 8 hours before slicing into marshmallows.