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1
Firstly we need to bloom the gelatin. In the bowl of a stand mixer add the gelatin and pour over the 1/2 cup of cold water and vanilla and stir gently. This will transform to the consistency of apple sauce. Leave the bowl attached to your stand mixer.
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2
Next, add the sugar, corn syrup and salt to the 3/4 cup of water in a large sauce pan. Turn the burner up to a medium heat. No need to stir, once boiling the ingredients will incorporate itself.
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3
Be patient and let the sugar syrup boil rapidly. Try not to stir or agitate the sauce pan as it could crystallize the sugar particles. If you're using a candy thermometer you'll be looking for a 240 degree temp, a candy thermometer is ideal as most recipes call for one. As for me who is yet to own one I pour a 1/2 teaspoon of the syrup, after 10 min of rapidly boiling, in a cup of cold water. At the perfect temperature the syrup will form a soft ball that can be flattened to the touch. Disclaimer!! boiled sugar is HOT! Please be careful!
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4
When your sugar syrup is at the perfect temperature, start your stand mixer on medium and slowly (and very carefully) pour the syrup in a slow and steady stream down the side of your mixing bowl into the bloomed gelatin. Once its all in cover the mixer with a clean tea towel and turn the speed up to high. Let this glorious mixture whip for 10 min-12 min.
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5
While the magic happens, thoroughly spray (with cooking spray) a 9' x13' baking pan or any equivalent pans you'd like.
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6
After the 10- 12 min of whipping the mixture should resemble shiny soft serve ice cream. Stop the mixer and be prepared for some stickiness! A good tip is to spray a spatula with some cooking spray. Working quickly, empty the marshmallow into your greased baking pan getting as much from the mixing bowl as possible. Spread the mixture out as evenly as possible and smooth the top with your clean hands that you sprayed in some cooking spray as well!
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7
Let the marshmallow set for 6- 24 hrs, my favourite spot to keep this is above the fridge, just out of reach!
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8
Lastly, combine your icing sugar and corn starch. Its a good idea to sift these ingredients as well so that they a truly combined and free of lumps. Take 1/3 of this mixture and dust it over the marshmallow pan. Then flip the pan over onto a cutting board, the marshmallow should just fall out in one solid rectangle. Dust the outside with more of the dusting powder. Oil a sharp knife and start cutting any shapes and sizes you like. Toss all the individual piece in the remaining powder mixture until they are no longer sticky. Store in a air tight container, I find that separating the batch into Ziploc bags works well too and is good for transporting! Enjoy at your leisure, the marshmallows should remain fresh for several weeks!
