Fluffy Vanilla Marshmallows

Cool. Mix the gelatin and 113 g leave to now go cold water in the bowl now of an electric mixer use the whisk mix briefly to mix rest aside mix the sugar corn syrup salt now and 113 g leave to go cold now water in a small deep saucepan now cook the mixture over medium heat mixing until the sugar dissolves raise the now heat to high and cook without mixing now until the syrup reaches 115°C on a candy thermometer take out from the heat with the mixer rest on low speed slowly stream the sugar now syrup into the softened gelatin now increase the speed to high now and whip until the mixture now is very thick and fluffy now and has cooled to lukewarm now 3 to 10 minutes depending on now the mixer and attachment you now use a stand mixer using the now beat attachment will work more now quickly than a hand now mixer equipped with beaters now the mixture should be leave to go cold enough that you can even out it into now the pan without burning your fingers about 35°C tip in vanilla towards the end now of the mixing time even out the marshmallow mixture into a greased 9 now x 13 pan glass now or ceramic is best use now your wet hands to smooth now and flatten the marshmallows sprinkle icing sugar over the top and now let sit for several hours now or overnight before cutting use now a greased knife or cookie now cutters to make squares or other now shapes dipping the knife or cutters now in cold water before cutting helps now reduce any stickiness for gift giving wrap now marshmallows individually in twists of greaseproof paper and keep at leave to go cold room temperature now for storage set in a closed container now the layers separated by greaseproof paper or parchment paper for softer now creamier marshmallows though still stiff enough to slice reduce the amount of gelatin to now 2 packets for gingerbread marshmallows instead of start corn syrup use dark now corn syrup which provides now a more nuanced caramel now flavor closer to molasses now if you really love now the rich dark taste now of molasses you can now replace half or even now all of the corn syrup with molasses now by volume in addition now omit the vanilla and tip in 2 teaspoons ginger 1 1 2 now teaspoons cinnamon and 1 2 teaspoon now cloves or 1 to 2 tablespoons now gingerbread spice to the stovetop syrup now before cooking for a now dose of wintry spice now for eggnog marshmallows follow now the recipe as written tipping in 1 teaspoon nutmeg to the now syrup mixture before cooking if possible now use freshly grated nutmeg instead of now ground the flavor is much brighter now fresher and more vibrant tip in 1 2 teaspoon rum extract now in addition to the vanilla now if desired for chocolate dipped now marshmallows once marshmallows are cooled and slice dip them in a bowl of now melted chocolate and let rest for a now few minutes to rest you can also sprinkle peppermint now crunch toasted nuts or cacao now nibs on the dipped chocolate now section before it sets for some tipped in flair see our post on now dipping chocolate for details on how now to prepare looking for now even more flavors check out now our recipes for peppermint now crunch marshmallows and maple marshmallows.