I know homemade marshmallows may seem like a ridiculous thing to make, but trust me on this—it isn’t. Homemade marshmallows have almost nothing in common with the store-bought variety, not in taste and not in texture. The homemade version is soft and pillowy, and in fact, only has a shelf life of about 10 days, unlike the store-bought variety that lasts for years and can be rubbery and not taste of anything aside from sugar.

Use the best quality vanilla you can get your hands on. Once more, this is a trust issue—so trust that if you use amazing vanilla, and make the time to trial out this recipe, your reward will be pillowy vanilla goodness at the end.

A couple of tips:

• You will need a stand mixer to make this recipe.
• You will need a candy thermometer to make this recipe.
• Don’t walk away! Candy is easy to make but time sensitive. Because of the high amount of sugar, it can burn easily, so my best tip is: don’t multitask while making candy and don’t walk away.
• To measure sugary syrups like honey or corn syrup, the easiest way is to spray the measuring cup with oil spray first—the syrup should slip right out.

INGREDIENTS:

• Oil spray
• Powdered (confectioners/icing sugar) (for dusting the pan and the marshmallows)
• 21 g (2 level tablespoons + 1 level teaspoon) unflavoured gelatine
• 420 ml (1 ½ cups) water, divided in half
• 400 g (2 cups) granulated sugar
• 340 g (1 cup) corn syrup
• 1/4 teaspoon table salt (1/2 teaspoon Dimond kosher salt
• 1 vanilla bean (or 1 teaspoon vanilla bean paste)

METHOD:

1. Prepare the tin: Spray a 22cm (9-inch) square baking tin (with at least 2-inch-high sides) with oil spray, then dust liberally with powdered sugar. Set aside.
2. Bloom the gelatine: In a stand mixer fitted with the whisk, place the gelatine and ¾ cup of the water in the bowl. Let it sit. Do not start whisking yet!
3. Make the sugar syrup: In a medium saucepan fitted with a candy thermometer, place the remaining ¾ cup water, sugar, corn syrup, salt, and vanilla bean (if using paste, wait to add it). Set over medium heat and bring to a boil without stirring.
4. Monitor the syrup: Watch carefully until the mixture reaches soft ball stage—112–116°C (234–240°F)—about 10 minutes. Once at temperature, carefully remove the vanilla bean.
5. Start mixing: With the mixer on its lowest speed, slowly pour the hot sugar syrup into the bloomed gelatine in a steady stream.
6. Add vanilla paste (if using): As soon as the sugar syrup is incorporated, add the vanilla bean paste to the bowl.
7. Whip the mixture: Carefully increase the speed to high and beat until the mixture thickens, becomes opaque, and cools—about 5 minutes.
8. Transfer to pan: Working quickly, pour the marshmallow mixture into the prepared tin. Smooth the top if needed.
9. Set the marshmallows: Let the marshmallows sit at room temperature for at least 12 hours, uncovered, until fully set.
10. Cut and coat: Use a sharp, oiled knife to release the marshmallow slab from the tin and cut into squares. Dust each marshmallow with extra powdered sugar.

MAKE AHEAD:

Marshmallows will keep for up to 10 days. Store in an airtight container at room temperature, dusted with extra powdered sugar to prevent sticking.