120 ml of boiling water
30 g gelatin
250 g sugar (brown sugar for me)
120 ml of water
1 dose of vanilla (or other flavor)
Cornstarch to wrap
Stir the gelatin in 120 ml of boiling water. Set aside for 10 minutes.
Meanwhile, prepare a shallow rectangular mold (preferably silicone), generously brushing it with neutral oil. A 20 by 25 cm dish should be fine, I didn’t have a suitable one and I shared the finished mixture between 2 smaller dishes. My marshmallows were about 2 cm thick.
Make a syrup from the sugar and water listed. To do this, mix them in a deep saucepan and bring to a boil. Cook over medium to high heat until the syrup thickens. It doesn’t take much time, less than 10 minutes. Stir regularly. When ready, the syrup wraps the spoon and drips slowly, the drops flowing like threads.
Then pour the gelatin into the syrup. Continue cooking until the mixture coats the spoon again and flows like threads. It takes about 2 minutes.
Transfer the hot syrup to a deep bowl, preferably a glass one, and let stand for 2-3 minutes. Then whip the syrup with an electric mixer at high speed for 5-6 minutes without interruption. Gradually, the syrup becomes white and fluffy. When you lift the beater, the foam drips like wall paint (it also has the same color).
Flavor the marshmallow batter with vanilla (or other perfume) and add some drops of food coloring, if you want colorful candies. I didn’t use any. The brown sugar gave them a nice caramel color. Whisk 1 to 2 more minutes.
Finally, pour the marshmallow preparation into the previously greased container. Smooth, tap and prick any visible bubbles on the surface with the tip of a knife. Let stand at least 4 hours at room temperature.
To shape the marshmallows, sprinkle your worktop with cornstarch. Sprinkle the top of the marshmallows as well. Remove the candy block from the dish by gently detaching it from the sides of the container. Place on the cornstarch spot and cut square candies with a thin knife (coated with oil). Roll the marshmallows on all sides in the starch.
They are ready to taste. Store in a covered container, but not too airtight and eat for up to 10 days.