Homemade Vanilla Marshmallows

Prepare for the mess! Spray a 9X13 pan with oil, then put the powdered sugar/cornstarch mix in and shake around (you can use parchment paper instead, but no need). Save all the leftover mix for later.

Think about putting a paint cloth on the floor, seriously, the powder mix will be everywhere. Put on an apron. Oil up your utensils. Have some oven mitts handy.

Gelatin bloom! Measure the gelatin into the mixer bowl.

Combine the water and vanilla, then pour over the gelatin.

Hand whisk the mixture with a whisk or fork until it's the consistency of apple sauce (maybe a bit thinner). This was the Kitchn method.

Set the bowl on the mixer stand.

Using a 4-quart sauce pan, having your thermometer nearby, put in the water, then the granulated sugar, corn syrup and pinch of salt, in that order. Don't stir. (I guess it's a candy-making thing)

Bring to a full, rapid boil. Cover the pan for 2 minutes once the mixture is at a boil so the steam can wash the sides. There's science again.

No stirring although one recipe says you can swirl the pan. I didn't.

Put the thermometer in - boil to somewhere between 240° - 250° F - there was that much of a discrepancy between the various sources. I used 2 different thermometers, one a real candy thermometer which I could not read due to steam and angle, and my favorite one that has an alarm when it reaches the target degree. Again no stirring!

When it reaches the target temperature, immediately remove from heat.

With the mixer running on medium, slowly pour the hot sugar down the inside of the mixer bowl which will slightly cool it before it hits the gelatin.

Once it's all incorporated, put the splatter shield on the mixer bowl and increase the speed to high.

Whip it for 10 minutes on high. Put your prepared pan nearby.

With the mixer on medium, remove the splatter shield and slowly lift the mixer head so as much of the marshmallow comes off as possible.

Using a stiff, oiled spatula, pour the mixture into the pan and spread it to the edges.

I tried using my oiled hands to spread it smooth, but it was already pretty set at this point so I guess it didn't matter.

Setting time is at least 6 hours, and I just let it sit overnight - uncovered.

Sprinkle or sift the powder mix over the top to complete cover the entire surface.

Prepare a surface also with the powder mix. Expect a big mess. Have a broom and mop nearby.

Turn the pan upside down over the prepared surface. When it didn't just fall out, I started looking for something to pry it out but it did fall eventually.

Using an oil-covered (hard/solid like cold butter, shortening or coconut oil) pizza wheel, slice it into strips then cubes.

Dip the open sides of the cubes into the rest of the mix - I found that there was enough on the surface to do this.

They keep for a time in airtight containers - like theoretically weeks, as if they wouldn't already be gone in a couple days. So good on sweet potato casserole (broiled to a crispy topped brown!)