01 -
Line a square 9×9-inch (23×23 cm) pan with baking paper. Add a light coat of oil or some cooking spray for easy release.
02 -
Mix 1/2 cup of the cold water with the gelatin in your stand mixer bowl. Let it sit there for 5–10 minutes to soften up.
03 -
Put the sugar, remaining 1/4 cup of water, salt, and corn syrup in a medium pot. Heat it on medium, stirring until it looks clear. Crank the heat up a bit and boil until it measures 240°F (115°C) with a candy thermometer.
04 -
Turn your stand mixer to low, and slowly add the piping-hot sugar syrup to the gelatin. Gradually raise the speed to high, beating hard for about 10–12 minutes until fluffy, thick, and slightly cooler. Add the flavoring and a few drops of coloring, blending just until even.
05 -
Spoon the fluffy mixture into your prepared pan, and gently even it out with a spatula that’s greased. Let it sit uncovered at room temperature for 6–8 hours or overnight to set completely.
06 -
Mix the powdered sugar with the cornstarch in a small bowl. Dust some of this mix over your work area. Flip the marshmallow slab onto it, then peel away the parchment. Sprinkle more of the sugar mix on top. Cut into shapes or squares with a greased knife or a cutter. Roll the pieces in the powdered mixture until coated.
07 -
Keep marshmallows in a tight-sealing container at room temperature for up to a week.