Homemade Marshmallow

YUM..... That is all I have to say....

3 packages unflavored gelatin
1 cup ICE COLD water, divided
12 oz granulated sugar (approx 1/2 cups)
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup confectioners sugar
1/4 cup cornstarch
non stick spray

Directions:
Place gelatin into bowl on a stand mixer along with 1/2 cup of water. Have the wisk attachment standing by.

In a small sauce pan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt.  Place over medium high heat, cover and allow to cook for 3-4 minutes.  Uncover and clip candy thermometer onto side of pan and continue to cook until the mixture reaches 240 degrees F, approximately 7-8 minutes.  Once the mixture reaches this temperature, immediately remove from heat.

Turn the mixer on low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all the syrup, increase the speed to high.  Continue to whip until the mixture becomes very thick and luke warn, approximately 12 -15 minutes.  Add the vanilla during the last minute of whipping.  While the mixture is whipping, prepare the pans as follows.

Combine the confectioners sugar and corn starch into a small bowl.  Lightly spray a 13x9 inch metal pan with non stick cooking spray.  Add the sugar and cornstarch mixture and move around to completely cover bottom and sides of pan.  Return the remaining to bowl for later use.

When ready, pour the mixture into pan, using a lightly oiled spatula for spreading evenly into the pan.  Dust the top with enough of the sugar cornstarch mixture to cover.  Reserve the rest for later. Allow the marshmallows to sit uncovered for 4 hours or up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1 inch squares using a pizza wheel dusted with the sugar cornstarch mixture. Once cut, lightly dust all sides of each marshmellow with the remaining sugar cornstarch mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.