Easy Marshmallows

In a medium bowl mix icing sugar and cornstarch.

Line a 23x33x5cm with parchment paper and grease all sides with unsalted butter.

Sprinkle gelatin over ½ cup of water and let it bloom for 15 minutes.

In a small saucepan over medium heat add remaining ½ cup of water, corn syrup, refined sugar and salt.

Attach candy thermometer to the side of the pan and let mixture simmer undisturbed for about 10 minutes until the temperature of 240F (soft ball candy temperature). * Important: Do NOT stir the sugar mixture after boils as it may crystallize and you will lose everything!

As the temperature approaches 240F, place the hydrated gelatin In an electric mixer bowl and start mixer at low speed to break the gel.

When the sugar reaches soft ball stage, remove from heat and carefully pour a thin stream of liquid to the side of the bowl while mixer is running on low speed.

After completely added increase speed and continue beating for 8 minutes.

Add vanilla extract and beat for 2 more minutes.

At this point the marshmallow is warm and very thick.

Pour the marshmallow rapidly in prepared pan. Wet your hands and smooth marshmallow while still warm.

Sprinkle sugar/cornstarch mixture over marshmallow, cover with plastic wrap and let it sit for 8 hours.

Remove marshmallow from parchment paper and place it on a cutting board sprinkled with sugar/cornstarch. Grease a long knife with butter and cut marshmallow.

Cover all sides of the marshmallows with the mixture of cornstarch and sugar to finish.

Run a few marshmallows at a time through a sieveto remove excess powder.

Store in sealed container for up to 14 days.

Enjoy!