14 oz organic cane sugar
¼ cup corn syrup
¾ cup water, divided into ½ and ¼ cups
3 packets of gelatin (21-22 grams)
1/8 teaspoon salt
2 teaspoon vanilla extract
1 cup confectioner’s sugar
½ cup cornstarch
Chef Brendan's Instructions:
Add cane sugar, ¼ cup water, and corn syrup to a medium saucepan. Stir until fully incorporated. Heat over medium-high heat until liquid comes to a boil. Gently move the mixture by moving the handle of the pan. After 2 minutes, cover sauce pan with lid and leave undisturbed for 2 minutes. Remove lid after 2 minutes and continue to cook mixture until it hits 245 degrees or until it reaches firm ball consistency.
While syrup is cooking, add ½ cup water and gelatin in stand mixer. Bloom for 10 minutes. Using the whisk attachment, run on medium-low speed. Slowly pour in the hot sugar mixture along the side of the mixing bowl. Add salt and increase speed to medium-high for 6-10 minutes until mixture has doubled in size and is fluffy. Add vanilla extract to mixing bowl.
While the mixture is finishing being mixed, lightly spray an 8” x 8” baking dish with cooking spray and coat entire pan with plastic wrap. Pour mixture into pan. Tap the pan on the counter so that the mixture distributes until it is completely flat. Sift confectioner’s sugar and corn starch into a bowl. Lightly dust top of marshmallow with the sugar mixture and cover with plastic wrap.
Let mixture rest for a minimum of 4 hours. Remove marshmallow sheet from the baking dish onto a surface dusted with the confectioner’s sugar/corn starch mixture. Cut marshmallow into desired size—using an oiled knife makes this task easier. Toss cut marshmallow pieces in the mixture and add to a strainer. Lightly tap the strainer until the excess powder has been removed.
Store in an airtight container for up to 2 weeks.
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