A candy thermometer is a must.
- 1/4 c. cornstarch
- 1/4. powdered sugar
- 1 oz. (4 packets) unflavored gelatin powder
- 1/3 c. + 1/2 c. water, divided
- 2 c. sugar
- 1/2 c. light corn syrup (or 1/4 c. Lyle’s Golden Syrup and 1/4 c. brown rice syrup)
- 1/2 vanilla bean, scraped
- 3 large egg whites
- 1 tbsp. vanilla extract
- pinch of cream of tartar
- 1/4 tsp. sea salt
- In a small bowl, whisk together cornstarch and powdered sugar. Lightly spray a 9″x13″ square edged pan with cooking spray. (For taller marshmallows, use a 9″x9″ square edged pan.) Sprinkle about a quarter of the cornstarch mixture into the pan, tapping the sides to evenly coat. Set aside. Reserve cornstarch mixture for later.
- In a small bowl, add gelatin. Pour 1/3 cup of water on top, and stir quickly to make sure water absorbs all the gelatin. Set aside.
- In a small saucepan, add 1/2 cup water, sugar, corn syrup (or golden syrup and brown rice syrup), and vanilla bean. Stir with candy thermometer and clip to side of pan. Turn on medium-low heat and heat to 246 degrees (firm ball), about 15 minutes. (Watch carefully as the temperature gets closer to 246 degrees. The sugar mixture may creep up the pan. Turn the heat down or remove from the heat for a quick second to keep from boiling over.)
- Meanwhile, add egg whites, vanilla, cream of tartar, and salt to a stand mixer fitted with the whisk attachment. Begin mixing on low speed once sugar mixture hits 230 degrees.
- Once mixture hits 246 degrees (firm ball), remove from heat and whisk in gelatin until completely incorporated. Into a medium bowl, pour mixture through a fine mesh sieve to catch any remaining lumps.
- With the mixer still running, add sugar mixture in at a slow steady stream. Once added, increase speed to medium high.
- Continue mixing until bowl has completely cooled and a meringues has formed, about 15 minutes. The meringue is ready once it begins to hold loose peaks (not stiff). The mixture will begin to pull away from the sides of the bowl. It almost looks as if it’s beginning to dry out.*
- Scrape mixture into prepared pan. Smooth top with a spatula. Cover for about 4 hours to set.
- Once ready, sprinkle cornstarch mixture on top and spread evenly with your hand. Carefully remove marshmallow sheet and place on a cutting board. Cut 1-inch squares and roll individually in cornstarch mixture until evenly coated. Store in an airtight container for up to a week.
If you over beat your meringue, the mixture will be difficult to spread. I imagine you can melt it a bit by setting the mixing bowl in a bowl of warm water until it reaches a spreadable consistency.