Ingredients

• 1/2 cup cold water (plus some for sugar)
• 3 envelopes unflavored gelatin
• 12 ounces granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon of extract (usually vanilla)
• 1 cup confectioner's sugar
• 1 cup corn starch

Directions

1. Combine 1/2 cup cold water with the gelatin in the work bowl of a stand up mixer and stir to combine.  Scrape down the sides.  Attach the bowl the the mixer and add the wire whisk.
2. In a heavy bottomed pot, add granulated sugar plus enough water to bring the sugar to the consistency of wet sand (about a tablespoon or two).  Stir in light corn syrup and kosher salt.  Brush down the sides to remove all granules of sugar from the sides.
3. Cover and cook on high heat for 4 minutes without removing the lid or otherwise moving the pot.  After 4 minutes, 
4. Remove the lid and insert a candy thermometer. Cook on high until sugar reaches 230 degrees (about 4-6 minutes). Turn down heat to medium and let the sugar cook until it reaches 240 degrees.
5. Immediately remove from heat and drizzle into the stand up mixer bowl while it is running slowly. After all the sugar is added, turn the mixer on high. Whisk on high for 15 minutes. One minute before it is done, add 1 teaspoon of flavoring (in this case it was a half teaspoon of vanilla and a half teaspoon of mint extract.)
6. While the sugar is beating in the mixer, spray a 9x13 pan and coat it with a powder mix consisting of half powdered sugar and half corn starch (by volume). Do the same to a wide spatula. Reserve any excess powder mixture for after cutting the marshmallows. When the 15 minutes are up, pour the marshmallow batter into the pan and spread with the spatula. Let the marshmallows rest for 6 to 10 hours.
7. Spray and powder a large rolling pizza knife. Remove the marshmallow onto a cutting board that has been dusted with the powder mixture. Dust the top of the marshmallow with the powder mixture and cut into desired sized pieces. Toss the marshmallow pieces in the powder mixture and then shake off any excess. Store in an air-tight container if not consumed immediately.

Tips / Substitutes:  If you intend to dip the marshmallows in chocolate, dust off all the powder so the chocolate will stick to it.

To coat in chocolate, temper chocolate and dip.  If you have never tempered chocolate, use coating chocolate and follow the instructions.

Servings:  Makes over a hundred marshmallows

Preparation Time: about 45 minutes