If there is one thing I tend to avoid in the kitchen is thermometer candy making. So I should probably start right off saying you can make these marshmallows without a thermometer.If you have or can get your hands on some powdered gelatine and light corn syrup, you are good to go.
Considering the marshmallows need about 12 minutes of continuous whisking and how thick they get, a stand mixer is needed too. This to me is almost like watching magic happen before your eyes.
Besides vanilla, you can flavor or dye these marshmallows to your liking.
Nonstick cooking spray
20g unflavored gelatin powder
1/2 cup cold water
2 cups sugar
2/3 cup light corn syrup
1/4 tsp salt
1 tsp vanilla extract
powder sugar, sifted, for coating
Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with parchment paper, leaving a 2-inch overhang on all sides; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes.
In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water.
Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute.
Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture.
Add salt and continue mixing for 12 minutes.
Add vanilla extract; mix until well combined.
Spray a rubber spatula or your hands with cooking spray.
Spread gelatin mixture evenly into pan using prepared spatula or your hands.
Spray a sheet of parchment with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours or overnight.
Carefully remove marshmallows from pan. Remove all parchment and discard.
Cut marshmallows into 2-inch squares using a sprayed sharp knife.
Place sifted powder sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.
Can keep in an air-tight contained up to 3 days.