Soft and Chewy Marshmallows

1. 1

   Lightly grease an 8-inch square cake pan with canola oil.

2. 2

   In a medium heatproof bowl, mix the gelatin with 1/2 cup plus 2 tablespoons of cold water; let stand for 15 minutes.

3. 3

   Set the bowl over a saucepan of simmering water and cook, stirring occasionally, until the gelatin dissolves and the mixture is smooth.

4. 4

   Meanwhile, in a medium saucepan, combine the sugar, corn syrup, honey and 1/3 cup plus 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar.

5. 5

   Cook the syrup over moderately high heat until it registers 250 on a candy thermometer.

6. 6

   Immediately pour the hot syrup into the bowl of a stand mixer fitted with the whisk.

7. 7

   Scrape in the gelatin mixture and beat at high speed until a smooth white foam forms, about 4 minutes.

8. 8

   Spread the marshmallow in the prepared pan and smooth the surface.

9. 9

   Press a lightly greased sheet of parchment paper on the surface and let stand until set, 3 hours.

10. 10

    Run a sharp knife around the marshmallow.

11. 11

    Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow.

12. 12

    Using a lightly greased sharp knife, cut the marshmallow into 1 1/2-inch pieces.

* Per serving · 4 servings · Values may vary.