Marshmallow

2 envelopes Knox powdered gelatine  ( 4 tsp/ 14g)
2c granulated sugar ( 395g)
1 tsp vanilla extract or other flavoring ( up to 1 TB)
1 Tb cold water
 1c ( 225ml) boiling water
cornstarch ( cornflour)

Select a shallow  9" x 13"pan  and very lightly grease, then  dust with cornstarch.
In a small bowl, pour the  1 Tb cold water over the  gelatine to soften it.
Pour  the boiling water  over the gelatine and stir till dissolved.
Pour the  mixture through a strainer into the bowl of a stand mixer.
Add the sugar, flavoring, and color if desired, and whisk together till soft peaks form ( mixture should not flop when the whisk is lifted)
Quickly pour the mixture into the prepared pan, leveling as much as possible.  If its really lumpy, cover with plastic wrap or a silpat mat and smooth the surface to level it out, (use a rolling pin if the pan is shallow enough, then remove the plastic wrap or silpat. )
Leave the mixture till cool and set,  dust with cornstarch then cut into squared with scissors or cookie cutters dusted with cornstarch.
Once the marshmallows are cut and dusted, they can be stored in a container at room temperature or in the fridge for 3 days ( if they last that long!)

 

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