Homemade Marshmallows

hold it up to let the syrup drip back into the pot. Watch the consistency of the syrup as it falls off the spoon At 252F the syrup will form a thin hard thread that is brittle and breaks easily. If the syrup forms a ball or a thick thread it needs to be cooked for a bit longer Once the syrup reaches the hardball stage take the pot off the heat and let it cool down to 212F about 1520 minutes before proceeding with the rest of the recipe. You should see the mixture is starting to thicken as it cools. Again this cooling to the correct temperature can be difficult without a thermometer but it can also be fun!This process will take a few tries at least but you can see it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!
How to Store Marshmallows
Once the marshmallows are all cut place them in a clean strainer in the sink. Pick up your foil lining and dump the marshmallows into the strainer. Pick up the strainer and toss it softly so that all of the marshmallows exposed edges will get some of the confectioners sugar on them. This prevents them from sticking together!
Ingredients
5 packages about ¼ ounces each gelatin unflavored1 ¾ cups icecold water divided3 ½ cups 700 g granulated sugar1 ⅔ cups 568 g light corn syrup1 teaspoon vanilla extract
Dusting Powder
¼ cup 31 g confectioners sugar¼ cup 32 g cornstarch
Instructions
In the bowl of a stand mixer add the gelatin. Pour 1 cup of cold water over the gelatin and whisk it together. Place the bowl on the mixer with the whisk attachment. Let it rest for a few minutes to allow the gelatin to hydrate and bloom.
Meanwhile in a large heavy bottom pot over high heat pour in the remaining cold water sugar and corn syrup. Cook stirring constantly until all of the sugar has dissolved. Once the sugar has dissolved stop stirring and cook until the mixture reaches a temperature of 252F on a candy thermometer.
Remove the pot from the heat. Let the mixture cool to 212F.
Once cooled to 212F carefully pour the sugar mixture into the gelatin mixture whisking on low speed for about 30 seconds or until combined. When combined increase the speed to high. Continue to whisk on high