Summary

Instructions

1. 1

   Lightly grease a 9×9 or 10×8-inch baking dish and line it with parchment paper. In a mixing bowl or stand mixer with whisk attachment, add 1/2 cup cool water, sprinkle gelatin over the top, whisk, and let bloom for about 10 minutes.

2. 2

   In a medium saucepan, combine sugar, salt, and the remaining 1/2 cup water. Heat over medium until sugar dissolves, then increase to medium-high.

3. 3

   Bring to a gentle boil without stirring until the mixture reaches 240°F (soft ball stage) on a candy thermometer.

4. 4

   Carefully pour the hot syrup into the bloomed gelatin while mixing on low speed. Gradually increase to high and beat 8–10 minutes until thick, glossy, and tripled in volume.

5. 5

   Add vanilla extract and mix just to combine. In a separate bowl, whisk together powdered sugar and cornstarch (or arrowroot).

6. 6

   Quickly spread the marshmallow mixture into the prepared pan with a greased spatula. Dust the top with some of the powdered sugar–starch mixture.

7. 7

   Let set at room temperature at least 3 hours or overnight until firm.

8. 8

   Turn the slab out onto a cutting board, peel off parchment, dust the top again, and cut into squares with a sharp knife or kitchen scissors.

9. 9

   Place cut marshmallows in a bowl and toss with more powdered sugar–starch mixture to coat and prevent sticking. Store in an airtight container at room temperature.