Homemade Marshmallows - cold water

Method

• (1) Prepare a mixture of equal parts powdered sugar and cornstarch or corn flour. Mix with a cup or more of each in a bowl and keep it handy. Sprinkle cornstarch mixture into a well-oiled pan.
• Dust the oiled surface generously with the cornstarch and powdered sugar mixture. Tap the excess back into the bowl and reserve it for later.
• (2) Pour the 3 envelopes of gelatin into the bowl of an electric mixer. Put 1/2 cup cold water into the bowl with the gelatin. Let the gelatin and water sit for about 10 minutes while you prepare the sugar and corn syrup mixture. The gelatin will "bloom" during this time.
• (3) Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan.
• Bring the mixture in the saucepan to a boil. Place a candy thermometer in it and watch for the temperature to reach exactly 117°C/244°F (in the soft ball stage).
• (4) Pour the sugar into the gelatin and start to mix. Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.
• Add the vanilla extract or another flavoring at the end of the 15 minutes. Add food coloring, if desired, at this stage, too.
• (5) Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon, or spatula before beginning.
• (6) Sprinkle more cornstarch over the top and, if you want, cover with another piece of plastic or waxed paper and press the mixture into the pan.
• (7) Let the marshmallows sit for about four hours at room temperature.
• (8) Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture. Sprinkle more cornstarch on the side that is now on top.
• Cut the marshmallow into squares with kitchen scissors or a pizza wheel. Separate the pieces so they don't stick back together and toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.