Recipe Index

Ingredients

• 3 envelopes unflavored gelatin (0.75 oz. total)
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/4 cup water
• 1/4 tsp. fine salt
• 4 tsp. vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup cornstarch

Method

1. Line a 9x9-inch pan with plastic wrap, spray it lightly, and set the pan ready for the marshmallow mixture.
2. Bloom the gelatin in the half cup of cold water in the bowl of a stand mixer for 10 minutes until it swells and sets.
3. Boil the granulated sugar, corn syrup and quarter cup of water in a medium saucepan over medium-high heat, whisking, and let the syrup roll at a boil for 1 full minute.
4. Pour the boiling syrup over the bloomed gelatin, add the fine salt, and whip everything on high speed for 12 minutes until the mixture turns thick, white and glossy.
5. Beat the vanilla extract into the whipped marshmallow at the end of the whipping time.
6. Scrape the marshmallow cream into the lined pan with a sprayed spatula, smooth the top, and cover it with sprayed plastic wrap to set for at least 4 hours or overnight.
7. Stir the powdered sugar and cornstarch together in a shallow bowl for dusting.
8. Turn the set marshmallow slab out, cut it into pieces, and dredge every piece in the powdered sugar mixture so the cut sides do not stick.

Prep: 25 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data