Homemade Vanilla Marshmallows
Confectioners's sugar, for dusting
1 tbsp vanilla extract
1 cup water
3 envelopes unflavored gelatin
1 3/4 cups granulated sugar
3/4 cup light corn syrup
1/4 tsp salt
You will also need a candy thermometer
Fold a 16 inch long sheet of nonstick foil or parchment paper lengthwise, so that it is9 inches wide (so that it fits exacting into the bottom of a 9 inch square baking pan). Let foil extend over the sides of the pan. Generously sieve a layer of confectioners' sugar over sides and bottom of pan.
Pour vanilla extract and 3/4 cup of water into a bowl of a stand mixer fitted with the whisk attachment. Sprinkle gelatin over water and stir with a fork. Let stand to soften. Meanwhile, in a medium saucepan, combine the remaining 1/4 cup water, sugar, corn syrup and salt; cook over medium heat until sugar disolves. Attach a candy thermometer to the side of the saucepan. Raise heat to high and boil the mixture until the syrup reaches 250 degrees (about 5-7 minutes.)
Remove syrup from heat. With a mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Beat on medium speed for 2 minutes for 15 minutes, or until opaque white and very thick.Spread mixture into prepared pan, smoothing the top with an offset spatula. Sieve another layer of confectioners' sugar over the top of the marshmallow mixtures. Let stand, uncovered, overnight until marshmallow sets.
Loosen edges of marshmallow with knife; lift from pan by foil ends. Using a wet knife, cut into 6 strips. Cut each strip into 6 marshmallows. Toss in a bowl of confectioners' sugar to coat. Place on a wire rack; let dry for 1 1/2 hours.
Store in an airtight container with wax paper between layers in a cool dry place for up to 3 weeks.
Variations:
Cinnamon-cocoa variation. In step 2 use cinnamon extract instead of vanilla, and stir in 2 tbsp cocoa powder into water before adding gelatin. Substitute dark brown sugar for light corn syrup in step 3.
Raspberry variation: In step 2 use raspberry extract instead of vanilla. In step 4, after adding the hot syrup to the gelatin mixture, mix in 10 drops of liquid red food coloring.