Pictured Chef Samantha and Her Children at Home
3 envelopes Knox gelatin
1 ½ cup granulated sugar
1 cup cold water
2 tsp Vanilla extract
¼ tsp salt
1 cup light corn syrup or maple syrup
¼ cup cornstarch
¼ cup powdered sugar + more as needed for dusting
Combine gelatin and ½ cup cold water in a bowl of stand mixer, if adding any other flavorings other than vanilla extract add them now. Stir and allow gelatin to bloom in the bowl.
While gelatin is blooming add sugar,salt, corn syrup, and ½ cup water to saucepan heat over medium heat. Cook until sugar is dissolved then raise the heat to medium high until the thermometer reaches 240 degrees.( Do not boil too hot or the sugar will crystalize and you will not have a smooth marshmallow). Remove from heat.
With the mixer on low speed slowly drizzle in hot syrup along the side of the bowl not directly into the gelatin mixture. Once all syrup is added whip on high speed until mixture is very thick around 10-15 mins.
Combine cornstarch and powdered sugar together in a bowl and dust desired pan with the mixture liberally. Once the pan is ready, pour the marshmallow mixture into the pan. Wet hands with cold water and smooth out the surface of the marshmallows. Allow to sit at room temperature for 8 hours or overnight until they are completely dried out. You can also fast track this and put in the fridge and it will only take 3 hours to set.
When dry, turn out onto a cutting board dusted with more cornstarch and powdered sugar (make sure to dust your knife as well) and cut marshmallows to desired size.. Store in an airtight container and room temperature, these will keep for at least 2-3 weeks. ENJOY making some grown ups and kids s’mores!