Marshmallows

Directions

1. Stir the gelatin into the cold water in a stainless-steel bowl. Set aside. Oil a 9-inch square baking pan, a rubber spatula, and an offset palette knife.
2. Combine the granulated sugar, corn syrup, honey, and water in a 2-quart saucepan. Bring to a simmer over medium heat, stirring constantly. Stop stirring when the mixture begins to bubble. Cook, without stirring, until the mixture reaches 250°F. Remove from the heat.
3. Pour the hot syrup into a 5-quart mixer bowl. Allow to cool undisturbed until a thermometer in the syrup reads 210°F, about 15 minutes.
4. While the syrup is cooling, melt the gelatin over a hot water bath.
5. When the syrup reaches 210°F, add the melted gelatin. Whip on the highest speed until very light, about 6 minutes. Whip in the vanilla extract.
6. Remove the marshmallow from the bowl using an oiled rubber spatula and place in the prepared baking pan. Spread in an even layer with the oiled offset palette knife.
7. Allow to set at room temperature for at least 2 hours. The marshmallows are easier to cut if they set overnight.
8. Sift together the confectioners’ sugar and cornstarch.
9. Remove the slab of marshmallow from the pan and dredge in the sugar-starch mixture.
10. Cut into 1-inch squares using scissors.
11. Dredge the marshmallows in the sugar-starch mixture to prevent them from sticking together. Remove any excess by shaking the marshmallows in a sifter.
12. Store in an airtight container.