In a large bowl, combine powdered sugar and cornstarch; set aside. Line a 9 x 13-inch glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Fit a stand mixer with a whisk attachment and pour 3/4 cup cold water into the mixing bowl. Add gelatin to the water to soften.
In a medium saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook (without stirring) until mixture reaches 240°F, about 10-12 minutes. Remove from heat.
Turn mixer on low speed. Slowly pour sugar syrup down the side of the bowl into the softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.
Pour marshmallow mixture into the prepared baking dish and spread evenly with a spatula. Refrigerate until firm, about 3 hours. Sift half of the powdered sugar and cornstarch mixture onto a piece of parchment paper. Turn chilled marshmallow onto sugared surface and remove foil. Using a pizza cutter, cut into 1-inch squares. Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container at room temperature up to 2 weeks.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
In a large bowl, combine powdered sugar and cornstarch; set aside. Line a 23 x 33-centimeter glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Fit a stand mixer with a whisk attachment and pour 180 ml cold water into the mixing bowl. Add gelatin to the water to soften.
In a medium saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook (without stirring) until mixture reaches 115°C, about 10-12 minutes. Remove from heat.
Turn mixer on low speed. Slowly pour sugar syrup down the side of the bowl into the softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.
Pour marshmallow mixture into the prepared baking dish and spread evenly with a spatula. Refrigerate until firm, about 3 hours. Sift half of the powdered sugar and cornstarch mixture onto a piece of parchment paper. Turn chilled marshmallow onto sugared surface and remove foil. Using a pizza cutter, cut into 2.5-centimeter squares. Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container at room temperature up to 2 weeks.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.