3 packages of unflavoured gelatin
½ c. corn syrup
¼ c. Lyle’s Golden Syrup
½ tsp. kosher salt
1½ tbsp. pure vanilla extract
Icing sugar for dusting and coating the cut marshmallows
Using a flavourless oil, generously coat an 8-inch x12-inch glass baking dish. Set aside.
In the bowl of a stand mixer, combine the gelatin with ½ cup of cold water. Give it a quick stir and then let this mixture stand while the syrup gets put together.
In a small saucepan, combine the sugar, corn syrup, golden syrup and salt. Heat this mixture over medium heat and stir until the sugar has completely dissolved.
Raise the temperature to high and cook until the sugar syrup reaches 240°F on a candy thermometer. Immediately remove from heat.
Start the stand mixer on low and slowly pour in the hot sugar syrup (be careful) adding it to the gelatin and water. Increase the speed on the stand mixer and whip until the mixture becomes very thick and marshmallowy! This takes approximately
15 minutes. Slowly add in the vanilla extract and whip until mixed throughout.
Pour the marshmallow into the prepared pan. Use a spatula (dipped in warm water) to scrape the bowl clean. Re-dip the spatula in warm water and then spread the mixture evenly in the pan. Generously sift icing sugar to cover the top of the marshmallow.
Let the marshmallows dry out overnight on the counter, uncovered.
Turn the marshmallows out onto a large cutting board. Dust the sticky top of the marshmallow slab with icing sugar. Using a sharp knife cut the marshmallow into bite sized cubes and roll each cube in icing sugar.
Store in an airtight container and enjoy!