- cornstarch - 1/4 cup
- of powdered sugar - 1/3 Cups
- envelope gelatin - 1 piece (30 g)
- water - 1/3 Glass
- granulated sugar - 2/3 Cups
- light corn syrup - 1/2 cup
- salt - 1 pinch
- vanilla extract - 1 teaspoon
1. In a small bowl sift together the starch and powdered sugar. Lightly oil the baking pan with a size of 20x20 cm. Pour 1 tablespoon of sugar mixture into the mold, tilting it in different directions and shaking to cover the bottom and walls. 2. In a small saucepan, mix gelatin with water and let stand for 5 minutes. Add sugar and cook over medium heat, stirring occasionally, until the sugar dissolves completely. 3. Pour the gelatin mixture into a bowl, add to corn syrup, salt and vanilla extract. Beat the mixer at high speed for 15 minutes. The mixture will be sticky and viscous. 4. Pour the mixture into the prepared form. Smooth the surface with a spatula. Leave to stand for 2 hours. 5. Using a wet knife, cut the marshmallow into 4 parts. Cut each part into 9 slices. 6. Roll each slice in the remaining sugar mixture so that it evenly covers the pieces on all sides. 7. Put the marshmallow on the counter, cover with a paper towel and let stand for 24 hours. This will prevent marshmallows from sticking together. Keep marshmallows in an airtight container for up to 1 month.
Servings: 36