Preparation Steps

• Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang. Grease the parchment paper as well.
• In a small bowl, sprinkle the gelatin over the 0.25 cup of cold water. Let it bloom for about 5-10 minutes.
• In a medium saucepan, combine the 0.75 cup of water, granulated sugar, and corn syrup. Heat over medium heat, stirring until the sugar dissolves.
• Bring the sugar mixture to a boil and cook, without stirring, until it reaches 240°F (115°C) on a candy thermometer. This usually takes about 8-10 minutes.
• Once the syrup reaches temperature, remove it from the heat. Carefully stir in the bloomed gelatin until fully dissolved. Then, stir in the vanilla extract.
• Using an electric mixer fitted with the whisk attachment, beat the mixture on medium-high speed until it thickens and becomes very fluffy, about 5-7 minutes. It should look like marshmallow creme.
• Pour the marshmallow mixture into the prepared baking pan. Spread it evenly using a greased spatula.
• In a small bowl, whisk together the powdered sugar and cornstarch. Lightly dust the top of the marshmallows with this mixture.
• Let the marshmallows set at room temperature for at least 4 hours, or preferably overnight.
• Once set, dust your hands and a knife with the powdered sugar and cornstarch mixture. Turn the marshmallows out onto a lightly dusted surface. Cut into desired shapes.
• Dust the cut sides of the marshmallows with more of the powdered sugar and cornstarch mixture to prevent sticking.