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1
Combine 3/4 cup of water and the four gelatin packets in a large bowl of an electric mixer with a whisk attachment.
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2
Using a spoon, stir to combine,
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3
but don't worry if the gelatin does not dissolve.
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4
In a medium saucepan, combine the sugar, light corn syrup, salt and another 3/4 cup water.
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5
Stir well and bring to a boil over high heat.
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6
Be careful, eventually the mixture will foam up and it's very hot!
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7
Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240u00b0 F.
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8
Start the mixer on low speed and carefully add the hot syrup to the gelatin mixture. When the syrup is incorporated, increase the mixer speed to high. I use a Kitchen Aid.
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9
They're notorious for over beating, so I turned it up to only 8 out of 10.
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10
Leave the mixer running for 20 to 30 minutes.
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11
The mixture will increase in volume and eventually reach the stiff peak stage.
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12
It will start to look jagged around the edges of the mixer bowl.
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13
While the mixer is running, brush a 9 x 13 inch pan with vegetable oil.
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14
When the mixture reaches stiff peaks, add the vanilla and mix well.
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15
Pour the mixture into the prepared pan and smooth with an offset spatula.
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16
Let sit out overnight, uncovered (away from the cats and kids).
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17
When you are ready to cut the marshmallows, dust the top with confectioner's sugar.
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18
Use a sharp knife or a good pair of kitchen shears, the kind that come apart for thorough cleaning. Cut the marshmallows into manageable squares.
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19
How big is manageable?
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20
They're easier to eat if you pop the whole thing into your mouth, so run a test and see what works for you.
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21
Dust or roll the marshmallows in more confectioner's sugar.
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22
Or you can put two or three in a bag with sugar and shake them, making sure they don't stick together. Store them in tins with wax paper between the layers.
