Material
3 packets of unflavored gelatin
1 cup water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
1 vanilla bean (seeded)
illustrate
Pour 1/2 cup water into a small bowl. Sprinkle a few packets of gelatin in the water. Give it a stir. Let the mixture sit while making the syrup.
Put sugar, corn syrup, salt, and 1/2 cup water in a pot and cook over medium heat without stirring this mixture.
Once the sugar has dissolved, increase the heat to medium-high and cook until the candy thermometer reaches 240 degrees.
Place the gelatin mixture and scraped vanilla seeds in the bowl of a stand mixer using the whisk attachment.
On low speed, slowly pour the sugar mixture into the mixer.
Beat on high speed for 10 to 15 minutes. It will add volume and turn bright white. Add vanilla extract.
This is the most important thing to remember, to coat the bottom of a 9×13 pan with powdered sugar. Use a generous amount of sugar or you’ll never be able to get the marshmallows out of the pan. Trust me on this one. Pour out the marshmallows and smooth out.
Leave the pot outside, uncovered, overnight.
The next day, use a sharp knife, or a cookie cutter to cut out. Dip cookie cutters in powdered sugar so you can take them out. Meanwhile, dust the marshmallows again (especially the sides) so they don’t stick together.
