Butter's Famous Marshmallows
1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
1/2 cup light corn syrup
1/2 teaspoon salt
2 tablespoons vanilla
Lots of powdered/confectioner's sugar (about 2 cups)
1. In a stand mixer with the whisk attachment, pour 1/2 cup of water into the bowl. Sprinkle in the gelatin. Set aside to let the gelatin soak.
2. In a saucepan over high heat, add sugar, corn syrup, salt, and remaining 1/2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat.
3. Turn mixer to low and mix gelatin a few times. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low. (Make sure everything is mixed before cranking the speed up or you will end up splattered with scalding sugar!!)
4. Turn the mixer to high and continue to whip for 10-12 minutes until the batter just about triples in size and becomes very thick. It will look like glossy marshmallow cream, but thicker. Stop the mixer, add the vanilla, and whip briefly to combine.
5. Transfer mixture to a buttered 9 x 9 pan and use a spatula to scrape the bowl and smooth.
6. Cover with a greased sheet of plastic wrap.
7. Leave the marshmallow to set at room temperature for at least 3 hours or overnight. The marshmallow will be too soft and sticky to cut otherwise! I let batch one set overnight and batch two for five hours. Overnight is better.
8. Sprinkle a work surface with powdered sugar (I used a rimmed baking sheet to corral the mess). Run a knife along the edge to loosen the slab.
9. Use a large knife to cut the slab into 1 inch squares. Coat the freshly cut marshmallows in sugar until completely covered.