Photo From The Dish On Delight
First you pour 1/2 cup cold water into a bowl or heavy duty mixer. Then sprinkle (3) 1/4 ounce packets of unflavored gelatin (found in the jello aisle). Let this sit about 15-30 minutes.
While that is sitting, place 2 cups sugar, 2/3 cups light corn syrup, 1/4 tsp. salt, and the remaining 1/2 cup cold water in a saucepan. Stir over medium low heat until the sugar dissolves. Add a candy thermometer to the side of the pan. Increase the heat to a boil and DON’T stir!
Let the mixture boil until it reaches 240, about 8 minutes. The middle will start to turn slightly golden.
With a mixer running at slow speed, slowly pour the hot syrup into the gelatin mixture. Be careful, this step is really hot! Gradually increase the speed and beat until the mixture is thick and stiff. It will gradually turn white as well. Keep mixing for a bout 15 minutes. Add 2 teaspoons vanilla and mix for about 30 seconds longer.
Then, pour the mixture into a lined and sprayed baking pan. (Some people don’t do this step, but I think this is easier cleanup) Make sure to smooth the top down, so you don’t have lopsided marshmallows. Let this stand uncovered for about 4 hours.
After 4 hours the marshmallows are ready to cut. Take 1/2 cup potato starch and 1/2 cup powdered sugar and mix in a separate bowl. I found the potato starch at the local supermarket. Some people just like to use the powdered sugar. Sprinkle some of the sugar mixture on a cutting board to prevent sticking. Then, cut into any shapes you desire. Make sure to spray your knife or cookie cutters with no-stick spray. Finally, you roll the cut marshmallows in the remaining sugar mixture!
* There was also a suggestion (for an extra special treat) to mix it in cinnamon and sugar instead of the powdered sugar mixture. Sounds nummy!
You can store the marshmallows in an air-tight container for up to two weeks, enough time for plenty of hot chocolate!