Marshmallows 0

Instructions:

1. Mix first three ingredients in a pot and lightly stir to moisten sugar. Heat over medium heat until it comes to a boil.
2. Put the gelatin water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. If any dry gelatin remains on the surface, give a quick mix to moisten all gelatin. Allow to bloom while cooking the sugar.
3. Clip a candy thermometer to the pot and continue to heat until the thermometer reads 242F - 245F. DO NOT STIR.
4. When up to temp, remove the pot from the heat and allow boiling to subside. Start the mixer on medium-low. Slowly pour the hot sugar into the bowl along the wall to help prevent scorching.
5. Add salt and increase speed to medium-high. Allow to whisk 3 to 5 min until fluffy and doubled in size.
6. While marshmallows are whisking, sift and mix the confectioner's sugar and cornstarch in a separate bowl. Coat a sheet of foil or parchment with butter or shortening and fit into an 8x8in pan. Dust with the cornstarch mix. Also grease a rubber spatula you will use to scrape the bowl.
7. Increase the mixer to high and continue to whisk until up to three times the original volume.
8. Add vanilla and mix an additional minute on high to incorporate.
9. Pour the marshmallow mix into the prepared pan using the greased spatula. Smooth the top evenly and then dust liberally with the cornstarch mix. Allow to cure at room temperature for at least 6 hours.
10. Remove from pan and peel back foil/parchment. Cut the marshmallows to desired size with a greased knife. I prefer roughly 2in cubes. Toss the cut marshmallows in the dusting mixture and then store in an airtight container at room temperature.