- 1/3 cup cold water
- 2 tablespoons unflavored gelatin
- 1 1/2 cups sugar (i used 1 cup)
- 2/3 cup light corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 1 teaspoon vanilla extract
- Vegetable-oil cooking spray
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside.
- Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes [picture 1].
- Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes [picture 2].
- With mixer on low speed, whisk gelatin mixture [picture 3], and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) [picture 4].
- Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes [picture 5].
- Add vanilla, and beat 30 seconds to combine [picture 6].
- Pour mixture onto prepared baking sheet; smooth with a greased spatula. Let stand at room temperature until firm, at least 3 hours or overnight [picture 7].
- Coat cookie cutters with cooking spray to prevent it from sticking.
- Cut out as many individual marshmallows as possible; coat cutter with more spray as needed [picture 8].
- Lightly coat marshmallows with equal parts of cornstarch and powdered sugar [picture 9].
- Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.