These are fun; a little messy, but worth it. You must use a stand mixer; I’m sure a hand mixer’s motor wouldn’t hold up. Use for S’mores or in hot cocoa.
3 envelopes Knox unflavored gelatin ¼ tsp. salt
¾ cup cold water 1 tablespoon clear vanilla extract
2 cups sugar ¼ cup cornstarch
2/3 cup light corn syrup ¼ cup confectioners’ sugar
Line a 9×12 inch glass baking dish with plastic wrap and lightly spray with spray oil (like Pam). Set aside.
In the bowl of a stand mixer, sprinkle the gelatin over ½ cups cold water. Let it soak for 10 minutes. Make sure you have a whisk attachment on the mixer.
Meanwhile, combine the sugar, corn syrup and ¼ cup water in a small saucepan. Bring this to a full rolling boil, stirring constantly. Continue to boil the mixture for 1 minute; stir constantly.
Pour the boiling syrup in the bowl of the mixer, over the gelatin. Turn the mixer on high, using the whisk attachment. Add the salt and beat for 12 minutes. After 12 minutes, carefully add the vanilla extract (it may foam up) and beat just to incorporate.
Using a wide, flat spatula that’s been sprayed with spray oil, scrape mixture into the prepared pan. Cover with another piece of oiled plastic wrap, and press lightly to flatten and form a seal. Let mixture cool for several hours, or overnight, until firm.
In a gallon sized Ziploc bag, combine the cornstarch and confectioners’ sugar. Turn the marshmallow mixture out of the pan, and using oiled kitchen scissors or a chef’s knife, cut into about 36 pieces. Place the cut pieces in the Ziploc bag, and dredge in the confectioners’ sugar mixture. Store in an airtight container.
These freeze really well; they may compress a little, but thaw quickly and retain their original shape.