Homemade vanilla marshmallows

Bloom the gelatin in cold water until softened.

In a small sauce pot, combine the granulated sugar, corn syrup and about half a cup of water; cook on medium heat about five to seven minutes, to 240F.

Mix the softened gelatin into its water and pour into the stand mixer; run on low.

At 240F, take the syrup off and drizzle it slowly into the gelatin mixture.

Whip on the highest speed about 10 minutes, adding vanilla extract halfway through.

Line a tray with parchment and coat generously with a 50-50 mix of cornstarch and powdered sugar.

When very fluffy and lukewarm, after 10 to 15 minutes of whipping, pour onto the tray, smooth the edges and tap on the counter.

Refrigerate one to two hours to set.

Dust the top with more of the cornstarch mixture, turn out, peel off the parchment and cut into squares.