- 8 sheets Silver Gelatin, broken into small pieces
- 125 g Water, cold
- 300 g Domino® or C&H® Granulated Sugar
- 328 g Corn Syrup
- 3 g Salt
- 122 g Water
In the bowl of a stand mixer, combine the first Set together and let it sit for 15 minutes.
In a small saucepan, combine the second Set and bring the mixture to a boil, stirring until everything is dissolved into a syrup. Once dissolved, cook the syrup to 240°F.
Once the syrup hits 240°F, start the stand mixer with the whisk attachment on low and slowly pour the hot syrup into the bloomed gelatin. Once all of the syrup has been added to the gelatin, turn the mixer to the highest speed and whip until a very thick and shiny meringue forms. Then, while the meringue is still warm, fold in the Vanilla Extract and immediately pour everything into a ¼ plastic sheet tray, which has been Pan Sprayed and dusted with powdered sugar.
Spread the marshmallow as evenly as possible into the pan, then dust the top with powdered sugar and let the marshmallow rest, uncovered and room temperature, overnight.
Prep Time - 30 minutes