Marshmallows

1. Line an 8-inch square pan with parchment and dust generously with a mix of the confectioners' sugar and cornstarch, reserving the rest for later.
2. In the bowl of a stand mixer, sprinkle the gelatin over the cold water and let it bloom and soften for about 10 minutes.
3. In a saucepan, combine the granulated sugar, corn syrup, hot water, and salt. Heat over medium, stirring until the sugar dissolves, then clip on a candy thermometer and boil without stirring until it reaches the firm-ball stage at 116 C.
4. While the syrup cooks, begin whipping the egg whites in a separate clean bowl until soft and foamy. As soon as the syrup reaches 116 C, with the mixer running, slowly stream about a third of the hot syrup directly into the whipping whites; pouring the full-temperature syrup over the moving whites cooks them safely as you beat them to firm, glossy peaks.
5. With the stand mixer running on low over the bloomed gelatin, carefully pour the remaining hot syrup down the side of the bowl, then increase to high speed and whip until the gelatin mixture is thick, white, and nearly tripled in volume, about 8 to 10 minutes.
6. Add the vanilla, then fold the cooked egg-white meringue into the gelatin mixture and beat just until combined, glossy, and uniform.
7. Working quickly, scrape the marshmallow into the prepared pan, smooth the top with a wet spatula, and dust with more of the sugar-cornstarch mixture. Let it set uncovered at room temperature for at least 4 hours or overnight, then turn the slab out onto a board dusted with the remaining mixture, cut into squares with an oiled knife, and toss each piece so all sides are coated and no longer sticky.

You'll use: Saucepan · Pan · Mixer