Ingredients:

  • 1 cup (240ml) cold water, divided
  • 3 tablespoons unflavored gelatin powder
  • 2 cups (400g) granulated sugar
  • 1 cup (300g) light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar, for dusting

Instructions:

  1. In a mixing bowl, sprinkle gelatin over 1/2 cup (120ml) of the cold water. Let it sit for about 10 minutes.
  2. In a saucepan, combine sugar, corn syrup, salt, and the remaining 1/2 cup (120ml) of water. Stir until dissolved, then bring to a boil.
  3. Using a candy thermometer, heat mixture to 240°F (115°C).
  4. Once syrup reaches temperature, pour it slowly into the bloomed gelatin while mixing on medium speed.
  5. Increase speed to high and whip for about 10-12 minutes, until thick and fluffy.
  6. In the last minute of whipping, add vanilla extract.
  7. Line a baking pan with parchment paper and dust with confectioners' sugar.
  8. Transfer marshmallow mixture into the prepared pan and smooth the top. Dust more confectioners' sugar on top and let it set for at least 4 hours or overnight.
  9. Once set, remove from the pan, cut into squares, and dust with additional confectioners' sugar to prevent sticking.