Vanilla Marshmallows

Lightly grease a 9x13 glass or ceramic pan.

In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup (113g) of cold water. Gently whisk until combined - set aside.

In a small pot, combine remaining 1/2 cup (113g) cold water, granulated sugar, corn syrup, and salt. Place on low heat, stir until sugar is dissolved. Place a candy thermometer on the side of the pot.

Turn the heat up to high and cook, without stirring until the thermometer reaches 240 degrees (soft-ball stage). Remove from heat and allow syrup to drop in temperature to 220 degrees.

Turn the mixer on low speed, and slowly stream the syrup down the side of the bowl into the gelatin mixture. Add vanilla and food coloring if desired. Turn the speed up to high and whip until the mixture is thick, fluffy, and shiny, about 8-10 minutes.

Working quickly, scoop out marshmallow mixture with a silicone spatula and spread into the prepared pan. Smooth and flatten out the top of the marshmallows.

Sift or sprinkle powdered sugar/cornstarch mixture on the top. Allow marshmallows to sit for at least 4 hours or overnight.

Dust your work surface with powdered sugar/cornstarch mixture.

Using an offset spatula, loosen the edges of the marshmallow from the pan. Invert the pan onto the prepared surface.

Using a sharp knife, cut the marshmallow into 1 to 1 1/2 inch squares (or desired size).

Roll the cut marshmallows in powdered sugar/cornstarch mixture so they are no longer sticky. Toss them in your hand to remove any excess.